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...

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Bibliographic Details
Published in:	Food & Nutrition Research
Main Authors:	Mduduzi Paul Mokoena, Ademola O. Olaniran, Taurai Mutanda
Format:	Article
Language:	English
Published:	Swedish Nutrition Foundation 2016-03-01
Subjects:	antimicrobials probiotics lactic acid bacteria fermented foods
Online Access:	http://www.foodandnutritionresearch.net/index.php/fnr/article/view/29630/45467

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