Probiotic Potential of Lactic Acid Starter Cultures Isolated from a Traditional Fermented Sorghum-Millet Beverage

The purpose of this study was to establish the probiotic potential of lactic acid bacteria (LAB) starter cultures, Lb. plantarum MNC 21, L. lactis MNC 24, and W. confusa MNC 20, isolated from a traditionally fermented sorghum-millet beverage from Uganda. The cultures were examined for tolerance to a...

Descripción completa

Detalles Bibliográficos
Autores principales: Byakika, Stellah, Mukisa, Ivan Muzira, Byaruhanga, Yusuf Byenkya, Muyanja, Charles
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7424372/
https://www.ncbi.nlm.nih.gov/pubmed/32831844
http://dx.doi.org/10.1155/2020/7825943

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7424372/
https://www.ncbi.nlm.nih.gov/pubmed/32831844
http://dx.doi.org/10.1155/2020/7825943

Ejemplares similares