Using Sweet Potatoes as a Basic Component to Develop a Medium for the Cultivation of Lactobacilli

Author:

Hayek Saeed A.,Shahbazi Abolghasem,Ibrahim Salam A.

Publisher

Springer International Publishing

Reference18 articles.

1. Altaf, M. D., Naveena, B. J., & Reddy, G. (2007). Use of inexpensive nitrogen sources and starch for L (+) lactic acid production in anaerobic submerged fermentation. Bioresource Technology, 98(3), 498–503.

2. Djeghri-Hocine, B., Boukhemis, M., Zidoune, M. N., & Amrane, A. (2007). Evaluation of de-lipidated egg yolk and yeast autolysate as growth supplements for lactic acid bacteria culture. International Journal of Dairy Technology, 60(4), 292–296.

3. Duda-Chodak, A., Tarko, T., & Statek, M. (2008). The effect of antioxidants on Lactobacillus casei cultures. ACTA Scientiarum Polonorum Technologia Alimentaria, 7, 39–51.

4. Hayek, S. A., & Ibrahim, S. A. (2013). Current limitations and challenges with lactic acid bacteria: A review. Food and Nutrition Sciences, 4(11A), 73–87.

5. Hébert, E. M., Raya, R. R., & de Giori, G. S. (2004). Evaluation of minimal nutritional requirements of lactic acid bacteria used in functional foods. In J. M. Walker, J. F. Spencer, & A. L. Ragout de Spencer (Eds.), Methods in biotechnology (pp. 139–150). Totowa, NJ: Humana Press.

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