Biodiversity, dynamics and antimicrobial activity of lactic acid bacteria involved in the fermentation of maize flour for doklu production in Côte d'Ivoire-Reference-Cited by-同舟云学术

Biodiversity, dynamics and antimicrobial activity of lactic acid bacteria involved in the fermentation of maize flour for doklu production in Côte d'Ivoire

Published:2016-04 Issue: Volume:62 Page:397-404
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Assohoun-Djeni N.M.C.,Djeni N.T.,Messaoudi S.,Lhomme E.,Koussemon-Camara M.,Ouassa T.,Chobert J.-M.,Onno B.,Dousset X.

Funder

International Foundation for Science

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference49 articles.

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3. Purification and characterization of two bacteriocins produced by lactic acid bacteria isolated from Mongolian airag;Batdorj;Journal of Applied Microbiology,2006

4. Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread;Coda;Applied and Environmental Microbiology,2011

5. In vitro screening of potential probiotic activities of selected lactobacilli isolated from unpasteurized milk products for incorporation into soft cheese;Coeuret;Journal of Dairy Research,2004

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