The Use of Lactic Acid Bacteria Starter Cultures during the Processing of Fermented Cereal-based Foods in West Africa: A Review.

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The Use of Lactic Acid Bacteria Starter Cultures during the Processing of Fermented Cereal-based Foods in West Africa: A Review.

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2014 nî lūn-bûn

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2014年の論文

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2014年論文

@yue

2014年論文

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2014年論文

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2014年論文

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2014年論文

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2014年论文

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2014年论文

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2014年论文

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The Use of Lactic Acid Bacteri ...... oods in West Africa: A Review.

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The Use of Lactic Acid Bacteri ...... oods in West Africa: A Review.

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The Use of Lactic Acid Bacteri ...... oods in West Africa: A Review.

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P1476

The Use of Lactic Acid Bacteri ...... oods in West Africa: A Review.

@en

P2093

Georges Amani

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Koffi Marcelin Djè

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Kouakou Brou

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Philippe Thonart

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P2860

Data mining and characterization of a novel pediocin-like bacteriocin system from the genome of Pediococcus pentosaceus ATCC 25745.

The effects of processing methods on the levels of lysine, methionine and the general acceptability of ogi processed using starter cultures.

Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink.

Food fermentations: role of microorganisms in food production and preservation.

Analysis of bacterial communities of traditional fermented West African cereal foods using culture independent methods.

Genetic screening of functional properties of lactic acid bacteria in a fermented pearl millet slurry and in the metagenome of fermented starchy foods

Barley β-glucans-containing food enhances probiotic performances of beneficial bacteria.

Evaluation of the microbial community, acidity and proximate composition of akamu, a fermented maize food.

Nutritional aspect of zinc availability.

Nisin-induced changes in Bacillus morphology suggest a paradigm of antibiotic action.

P304

81-100

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P31

scholarly article

P433

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P478

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P50

Amenan A Soro-Yao

P577

2014-12-01T00:00:00Z

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P698

27073601

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P932

4814148

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