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Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough
BACKGROUND: Throughout Africa, food fermentations are still driven by indigenous microorganisms which influence the nutritional, organoleptic and safety of the final products. However, for improved safety, consistent quality and beneficial health effects, a trend has emerged which involves the isola...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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BioMed Central
2015
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4642623/ https://www.ncbi.nlm.nih.gov/pubmed/26560346 http://dx.doi.org/10.1186/s12866-015-0602-6 |