Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures-Reference-Cited by-同舟云学术

Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures

Published:2016-11 Issue: Volume:73 Page:259-266
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Teles Santos Tizá,Santos Ornellas Roberta Maria,Borges Arcucio Leonardo,Messias Oliveira Mayara,Nicoli Jacques Robert,Villela Dias Cristiano,Trovatti Uetanabaro Ana Paula,Vinderola Gabriel

Funder

MINCyT-CAPES

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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4. Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of Cocoa beans in Ghana;Camu;Applied and Environmental Microbiology,2007

5. Selective detection, enumeration and identification of potentially probiotic Lactobacillus and Bifidobacterium species in mixed bacterial populations;Charteris;International Journal of Food Microbiology,1997

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