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...

תיאור מלא

שמור ב:
מידע ביבליוגרפי
הוצא לאור ב:Int J Food Sci
Main Authors: Akabanda, Fortune, Owusu-Kwarteng, James, Tano-Debrah, Kwaku, Parkouda, Charles, Jespersen, Lene
פורמט: Artigo
שפה:Inglês
יצא לאור: Hindawi Publishing Corporation 2014
נושאים:
Research Article
גישה מקוונת: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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