Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough.
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Recent advances in microbial fermentation for dairy and healthGenome Sequence of Lactobacillus fermentum Strain NCC2970 (CNCM I-5068).Fermentation of sarshir (kaymak) by lactic acid bacteria: antibacterial activity, antioxidant properties, lipid and protein oxidation and fatty acid profile.Lactic acid bacteria isolated from yak milk show probiotic potential.Adaptation to Aerobic Environment of Lactobacillus johnsonii/gasseri Strains.Characterizing the Antimicrobial Function of a Dairy-Originated Probiotic, , Against Multidrug-Resistant Serovar Heidelberg in Turkey PoultsThe Group: History and Health Related ApplicationsPrebiotic Effects of Bamboo Shoots and Potato Peel Extracts on the Proliferation of Lactic Acid Bacteria Under Simulated GIT Conditions
P2860
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P2860
Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough.
description
2015 nî lūn-bûn
@nan
2015年の論文
@ja
2015年論文
@yue
2015年論文
@zh-hant
2015年論文
@zh-hk
2015年論文
@zh-mo
2015年論文
@zh-tw
2015年论文
@wuu
2015年论文
@zh
2015年论文
@zh-cn
name
Technological properties and p ...... frican fermented millet dough.
@ast
Technological properties and p ...... frican fermented millet dough.
@en
type
label
Technological properties and p ...... frican fermented millet dough.
@ast
Technological properties and p ...... frican fermented millet dough.
@en
prefLabel
Technological properties and p ...... frican fermented millet dough.
@ast
Technological properties and p ...... frican fermented millet dough.
@en
P2093
P2860
P1433
P1476
Technological properties and p ...... frican fermented millet dough.
@en
P2093
Fortune Akabanda
James Owusu-Kwarteng
Kwaku Tano-Debrah
P2860
P2888
P356
10.1186/S12866-015-0602-6
P577
2015-11-11T00:00:00Z