Functional Properties ofPediococcusSpecies Isolated from Traditional Fermented Cereal Gruel and Milk in Nigeria
Author:
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://www.tandfonline.com/doi/pdf/10.1080/08905436.2012.755626
Reference60 articles.
1. Antilisterial activity of lactic acid bacteria isolated from “Alheiras” (traditional Portuguese fermented sausages): In situ assays
2. Changes in the Microflora of Valdeteja Raw Goat's Milk Cheese throughout Manufacturing and Ripening
3. Phenotypic and genetic diversity of enterococci isolated from Italian cheeses
4. Phenotypic and Genotypic Characterization of Lactic Acid Bacteria Isolated from Some Nigerian Traditional Fermented Foods
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