Non-Alcoholic Pearl Millet Beverage Innovation with Own Bioburden: Leuconostoc mesenteroides, Pediococcus pentosaceus and Enterococcus gallinarum

The appropriate solution to the problem of quality variability and microbial stability of traditional non-alcoholic pearl millet fermented beverages (NAPMFB) is the use of starter cultures. However, potential starter cultures need to be tested in the production process. We aimed to identify and puri...

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Detalles Bibliográficos
Autores principales: Jideani, Victoria A., Ratau, Mmaphuti A., Okudoh, Vincent I.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305081/
https://www.ncbi.nlm.nih.gov/pubmed/34206492
http://dx.doi.org/10.3390/foods10071447

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305081/
https://www.ncbi.nlm.nih.gov/pubmed/34206492
http://dx.doi.org/10.3390/foods10071447

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