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Isolation of Antifungal Lactic Acid Bacteria (LAB) from “Kunu” against Toxigenic Aspergillus flavus
The antifungal activity of isolated lactic acid bacteria (LAB) from a locally fermented cereal, “Kunu”, was tested against toxigenic Aspergillus flavus. The liquid refreshment, “Kunu”, was prepared under hygienic condition using millet, sorghum, and the combination of the two grains. The antifungal...
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| Pubblicato in: | Prev Nutr Food Sci |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
The Korean Society of Food Science and Nutrition
2017
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5503423/ https://ncbi.nlm.nih.gov/pubmed/28702431 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2017.22.2.138 |
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