Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.
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Fermented Foods: Are They Tasty Medicines for Helicobacter pylori Associated Peptic Ulcer and Gastric Cancer?Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beveragesStudy of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians.Local domestication of lactic acid bacteria via cassava beer fermentation.Diversity of bacillus species isolated from okpehe, a traditional fermented soup condiment from Nigeria.The genus Weissella: taxonomy, ecology and biotechnological potential.The Use of MALDI-TOF Mass Spectrometry, Ribotyping and Phenotypic Tests to Identify Lactic Acid Bacteria from Fermented Cereal Foods in Abidjan (Côte d'Ivoire).Non-dairy Based Probiotics: A Healthy Treat for Intestine.Probiotic characterization of potential hydrolases producing Lactococcus lactis subsp. lactis isolated from pickled yam.Characterization of Putative Adhesion Genes in the Potentially Probiotic Strain Lactobacillus plantarum BFE 5092.Antagonistic and Quantitative Assessment of Indigenous Lactic acid Bacteria in Different Varieties of Ogi against Gastrointestinal Pathogens.Molecular identification of Lactobacillus spp. associated with puba, a Brazilian fermented cassava food.Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures.Technological properties and probiotic potential of Enterococcus faecium strains isolated from cow milk.Diversity of lactic acid bacteria from Miang, a traditional fermented tea leaf in northern Thailand and their tannin-tolerant ability in tea extract.In vitro and in vivo evaluation of Weissella cibaria and Lactobacillus plantarum for their protective effect against cadmium and lead toxicities.Scientific Opinion on the substantiation of health claims related to various microorganisms and changes in bowel function, and digestion and absorption of nutrients (ID 960, 961, 967, 969, 971, 975, 983, 985, 994, 996, 998, 1006, 1014), decreasing...Characterization of homofermentative lactobacilli isolated from kefir grains: potential use as probiotic.Diversity and Antibiotic Susceptibility of Acinetobacter Strains From Milk Powder Produced in Germany.Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?
P2860
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P2860
Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.
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2005 nî lūn-bûn
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2005年の論文
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2005年学术文章
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2005年学术文章
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2005年学术文章
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2005年学术文章
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2005年学术文章
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2005年学术文章
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2005年學術文章
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name
Diversity and technological pr ...... i, a traditional African food.
@en
Diversity and technological pr ...... i, a traditional African food.
@nl
type
label
Diversity and technological pr ...... i, a traditional African food.
@en
Diversity and technological pr ...... i, a traditional African food.
@nl
prefLabel
Diversity and technological pr ...... i, a traditional African food.
@en
Diversity and technological pr ...... i, a traditional African food.
@nl
P2093
P1476
Diversity and technological pr ...... i, a traditional African food.
@en
P2093
Charles M A P Franz
Christian Hertel
Ingrid Specht
Melanie Kostinek
Ulrich Schillinger
Vinodh A Edward
Wilhelm H Holzapfel
P304
P356
10.1016/J.SYAPM.2005.03.001
P577
2005-08-01T00:00:00Z