New efficient amylase-producing strains of Lactobacillus plantarum and L. fermentum isolated from different Nigerian traditional fermented foods
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference35 articles.
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3. Nutritional requirements and simplified cultivation medium to study growth and energetics of a sourdough lactic acid bacterium Lactobacillus fermentum OgiE1 during heterolactic fermentation of starch;Calderon;Journal of Applied Microbiology,2001
4. Nutritional improvement of cereals by fermentation;Chavan;Critical Reviews in Food Science and Nutrition,1989
5. Caractéristiques générales des bactéries lactiques;Dellaglio,1994
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