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Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough
BACKGROUND: Throughout Africa, food fermentations are still driven by indigenous microorganisms which influence the nutritional, organoleptic and safety of the final products. However, for improved safety, consistent quality and beneficial health effects, a trend has emerged which involves the isola...
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| Vydáno v: | BMC Microbiol |
|---|---|
| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
BioMed Central
2015
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4642623/ https://ncbi.nlm.nih.gov/pubmed/26560346 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12866-015-0602-6 |
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