Evaluation of lactic acid bacteria viability and anti-diarrhoeagenic Escherichia coli activities of non-alcoholic fermented beverage ‘Kunu’
Kunu is a non-alcoholic fermented cereal beverage consumed primarily as a refreshing drink. This study investigated the effects of storage conditions on viability of Lactic Acid Bacteria (LAB) in kunu and the antibacterial effects of Kunu against diarrhoea caused by Escherichia coli strains. Kunu w...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2021-01-01
|
| Series: | Croatian Journal of Food Science and Technology |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/375825 |