Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products

BACKGROUND: Indigenous fermented food products play an essential role in the diet of millions of Africans. Lactic acid bacteria (LAB) are among the predominant microbial species in African indigenous fermented food products and are used for different applications in the food and biotechnology indust...

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Detalles Bibliográficos
Autores principales: Adimpong, David B, Nielsen, Dennis S, Sørensen, Kim I, Derkx, Patrick MF, Jespersen, Lene
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2012
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3463448/
https://www.ncbi.nlm.nih.gov/pubmed/22594449
http://dx.doi.org/10.1186/1471-2180-12-75

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3463448/
https://www.ncbi.nlm.nih.gov/pubmed/22594449
http://dx.doi.org/10.1186/1471-2180-12-75

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