Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages
Diverse African traditional fermented foods and beverages, produced using different types of fermentation, have been used since antiquity because of their numerous nutritional values. Lactic acid bacteria (LAB) isolated from these products have emerged as a welcome source of antimicrobials and thera...
| 出版年: | Food & Nutrition Research |
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| 主要な著者: | , , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
Swedish Nutrition Foundation
2016-03-01
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| 主題: | |
| オンライン･アクセス: | http://www.foodandnutritionresearch.net/index.php/fnr/article/view/29630/45467 |