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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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| Publicado no: | Prev Nutr Food Sci |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Nutrition
2017
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| Assuntos: | |
| Acesso em linha: | 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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