Lactic acid bacteria in some Indian fermented foods and their predictive functional profiles
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s42770-024-01251-y.pdf
Reference33 articles.
1. Tamang JP (2022) “Ethno-microbiology” of ethnic Indian fermented foods and alcoholic beverages. J Appl Microbiol 133:145–161. https://doi.org/10.1111/jam.15382
2. Tamang JP (2015) Naturally fermented ethnic soybean foods of India. J Ethn Foods 2:8–17. https://doi.org/10.1016/j.jef.2015.02.003
3. Tamang JP, Jeyaram K, Rai AK, Mukherjee PK (2021) Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas. Food Res Int 148:110633. https://doi.org/10.1016/j.foodres.2021.110633
4. Tamang JP, Shin DH, Jung SJ, Chae SW (2016) Functional properties of microorganisms in fermented foods. Front Microbiol 7:578. https://doi.org/10.3389/fmicb.2016.00578
5. Shangpliang HNJ, Tamang JP (2023) Metagenomics and metagenome-assembled genomes mining of health benefits in Jalebi batter, a naturally fermented cereal-based food of India. Food Res Int 402:113130. https://doi.org/10.1016/j.foodres.2023.113130
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