Antimicrobial and Safety Properties of Lactobacilli Isolated from Two Cameroonian Traditional Fermented Foods-Reference-Cited by-同舟云学术

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Antimicrobial and Safety Properties of Lactobacilli Isolated from Two Cameroonian Traditional Fermented Foods

Published:2012 Issue:1 Volume:80 Page:189-203
ISSN:0036-8709
Container-title:Scientia Pharmaceutica
language:
Short-container-title:Sci. Pharm.

Author:

Kaktcham Pierre Marie

Publisher

MDPI AG

Subject

Pharmaceutical Science

Cited by 26 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization of nuvita biosearch center (NBC) isolated lactic acid bacteria strains from human origin and determination of growth kinetic profiles of selected cultures under bioreactor;Annals of Microbiology;2024-07-30

2. Characterization of Nuvita Biosearch Center (NBC) Isolated Lactic Acid Bacteria Strains from Human Origin and Determination of Growth Kinetic Profiles of Selected Cultures by Lab-Scale Bioreactor Fermentation;2024-04-09

3. Low-cost dehydrated starter production: Protective effect of maize-based carrier materials and its application in a Cameroonian maize-based traditional fermented beverage (Sha'a);Journal of Agriculture and Food Research;2024-03

4. Biovalorization of Four Main Traditional Food Products and By-products Produced in The Adamaoua Region (Cameroon);Journal of Nutrition Food Science and Technology;2024-01-15

5. Low-Cost Dehydrated Starter Production: Protective Effect of Maize-Based Carrier Materials and its Application in a Cameroonian Maize-Based Traditional Fermented Beverage (Sha’A);2023

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