Technological and beneficial features of lactic acid bacteria isolated from Boza A cereal-based fermented beverage
Author:
Affiliation:
1. Agriculture Faculty, Department of Food Engineering, Tekirdağ Namık Kemal University, Tekirdağ, Turkey
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1080/08905436.2022.2092128
Reference83 articles.
1. In vitro studies on probiotic and antioxidant properties of Lactobacillus brevis strain LAP2 isolated from Hentak, a fermented fish product of North-East India
2. Determination of Boza's Organic Acid Composition as it is Affected by Raw Material and Fermentation
3. Effects of the probiotic,Lactobacillus acidophilus, on the growth performance, haematology parameters and immunoglobulin concentration in African Catfish (Clarias gariepinus, Burchell 1822) fingerling
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