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Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products
BACKGROUND: Indigenous fermented food products play an essential role in the diet of millions of Africans. Lactic acid bacteria (LAB) are among the predominant microbial species in African indigenous fermented food products and are used for different applications in the food and biotechnology indust...
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| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
BioMed Central
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3463448/ https://ncbi.nlm.nih.gov/pubmed/22594449 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1471-2180-12-75 |
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