Production and characterization of volatile compounds and phytase from potentially probiotic yeasts isolated from traditional fermented cereal foods in Nigeria

समान संसाधन

• Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32
  द्वारा: Ogunremi, Omotade R., और अन्य
  प्रकाशित: (2015)
• Production of exopolysaccharide by strains of Lactobacillus plantarum YO175 and OF101 isolated from traditional fermented cereal beverage
  द्वारा: Adesulu-Dahunsi, Adekemi Titilayo, और अन्य
  प्रकाशित: (2018)
• Isolation of yeast from some Ethiopian traditional fermented beverages and in vitro evaluation for probiotic traits
  द्वारा: Dagnew Bitew, और अन्य
  प्रकाशित: (2024-12-01)
• Isolation of phytase-producing yeasts from rice seedlings for prospective probiotic applications
  द्वारा: Zhu, Aiping, और अन्य
  प्रकाशित: (2019)
• Probiotic properties of a phytase producing Pediococcus acidilactici strain SMVDUDB2 isolated from traditional fermented cheese product, Kalarei
  द्वारा: Bhagat, Deepali, और अन्य
  प्रकाशित: (2020)