Isolation and Characterization of Probiotic LAB from Kimchi and Spontaneously Fermented Teff (Eragrostis tef (Zucc.) Trotter) Batter: Their Effects on Phenolic Content of Teff during Fermentation

Microbial fermentation is proven to induce molecular transformations and produce bioactive compounds thereby enhancing sensory and nutritional quality of flour-based fermented foods. In this study, lactic acid bacteria (LAB) were isolated from Korean kimchi and Ethiopian fermented teff (Eragrostis t...

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Detalles Bibliográficos
Autores principales: Gebru, Yoseph Asmelash, Sbhatu, Desta Berhe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7396084/
https://www.ncbi.nlm.nih.gov/pubmed/32775416
http://dx.doi.org/10.1155/2020/4014969

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7396084/
https://www.ncbi.nlm.nih.gov/pubmed/32775416
http://dx.doi.org/10.1155/2020/4014969

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