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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...
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| Publicado no: | Braz J Microbiol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer International Publishing
2019
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| Assuntos: | |
| Acesso em linha: | 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 |
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