Cargando...
Fermentation of yam (Dioscorea spp. L.) by indigenous phytase-producing lactic acid bacteria strains
The use of lactic bacteria in the development of functional foods has increased in recent years. In addition to their probiotic characteristics, they can ferment a variety of substrates, such as cereals, roots, and tubers. Phytase producer lactic acid bacteria strains and their behavior during the f...
Guardado en:
| Publicado en: | Braz J Microbiol |
|---|---|
| Autores principales: | , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer International Publishing
2019
|
| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6863312/ https://ncbi.nlm.nih.gov/pubmed/30806891 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s42770-019-00059-5 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|