Lactic acid bacteria in food quality enrichment

Author:

Satpute Surekha,Nawani Neelu,Sharma Deepansh,Junnarkar Manisha

Publisher

Elsevier

Reference103 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;Aarti;LWT Food Sci. Technol.,2017

2. The biosurfactant and antimicrobial activity of lactic acid bacteria isolated from different sources of fermented foods;Abdalsadiq Nagea;Asian J. Pharm. Res. Dev.,2018

3. Recent advances in lactic acid production by microbial fermentation processes;Abdel-Rahman;Biotechnol. Adv.,2013

4. Production and structural characterization of exopolysaccharides from newly isolated probiotic lactic acid bacteria;Abid;Int. J. Biol. Macromol.,2018

5. Kefir and health: a contemporary perspective;Ahmed;Crit. Rev. Food Sci. Nutr.,2013

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