Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product

The aim of this research was to identify the key lactic acid bacteria associated with the fermentation of dairy traditional fermented products for developing starter cultures for controlled fermentation. A total of 100 lactic acid bacteria (LAB) were isolated from dairy traditional fermented product...

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Vydáno v:Braz J Microbiol
Hlavní autoři: Obioha, Promiselynda Ijeoma, Ouoba, L. Irene I., Anyogu, Amarachukwu, Awamaria, Brigitte, Atchia, Sarah, Ojimelukwe, Philippa C., Sutherland, Jane P., Ghoddusi, Hamid B.
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer International Publishing 2021
Témata:
Food Microbiology - Research Paper
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC8105451/
https://ncbi.nlm.nih.gov/pubmed/33694058
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s42770-021-00461-y
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