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The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana

Nunu, a spontaneously fermented yoghurt-like product, is produced and consumed in parts of West Africa. A total of 373 predominant lactic acid bacteria (LAB) previously isolated and identified from Nunu product were assessed in vitro for their technological properties (acidification, exopolysacchari...

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Podrobná bibliografie
Vydáno v:Int J Food Sci
Hlavní autoři: Akabanda, Fortune, Owusu-Kwarteng, James, Tano-Debrah, Kwaku, Parkouda, Charles, Jespersen, Lene
Médium: Artigo
Jazyk:Inglês
Vydáno: Hindawi Publishing Corporation 2014
Témata:
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC4745485/
https://ncbi.nlm.nih.gov/pubmed/26904646
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2014/721067
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