Nigerian foods of probiotics relevance and chronic metal exposure: a systematic review

Author:

Orisakwe Orish Ebere,Amadi Cecilia Nwadiuto,Frazzoli Chiara,Dokubo Awolayeofori

Publisher

Springer Science and Business Media LLC

Subject

Health, Toxicology and Mutagenesis,Pollution,Environmental Chemistry,General Medicine

Reference123 articles.

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2. Abratt VR, Reid SJ (2010) Oxalate-degrading bacteria of the human gut as probiotics in the management of kidney stone disease. In Advances in applied microbiology, Academic Press 72, 63–87

3. Abubakr MAS, Hassan Z, Imdakim MMA, Sharifah NRS (2012) Antioxidant activity of lactic acid bacteria (LAB) fermented skim milk as determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferrous chelating activity (FCA). Afr J Microbiol Res 6:6358–6364

4. Achi OK (1992) Microorganisms associated with natural fermentation of Prosopis africana seeds for the production of okpiye. Plant Foods Hum Nutr 42:297–304

5. Achi OK (2005) The upgrading of traditional fermented foods through biotechnology. Afr J Biotechnol 4:375–380

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