Production and characterization of volatile compounds and phytase from potentially probiotic yeasts isolated from traditional fermented cereal foods in Nigeria

BACKGROUND: Probiotic strains are incorporated into food substrates to contribute to fermentation process. The technological suitability of such strains to improve the flavor and nutritional value of fermented food is strain-specific. Potentially probiotic yeasts isolated from Nigerian traditional f...

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Detalles Bibliográficos
Autores principales: Ogunremi, Omotade Richard, Agrawal, Renu, Sanni, Abiodun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2020
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7276461/
https://www.ncbi.nlm.nih.gov/pubmed/32507932
http://dx.doi.org/10.1186/s43141-020-00031-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7276461/
https://www.ncbi.nlm.nih.gov/pubmed/32507932
http://dx.doi.org/10.1186/s43141-020-00031-z

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