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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Библиографические подробности
Опубликовано в: :Braz J Microbiol
Главные авторы: Obioha, Promiselynda Ijeoma, Ouoba, L. Irene I., Anyogu, Amarachukwu, Awamaria, Brigitte, Atchia, Sarah, Ojimelukwe, Philippa C., Sutherland, Jane P., Ghoddusi, Hamid B.
Формат: Artigo
Язык:Inglês
Опубликовано: Springer International Publishing 2021
Предметы:
Food Microbiology - Research Paper
Online-ссылка: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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