Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products
Author:
Affiliation:
1. Department of Microbiology; University of Ibadan; Ibadan Nigeria
2. Food Microbiology Department; Central Food Technological Research Institute; Mysore India
Funder
The Department of Biotechnology (DBT)
Government of India
The World Academy of Sciences (TWAS)
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.12875/fullpdf
Reference67 articles.
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3. Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation;Annan;Eur J Food Res Technol,2003
4. Yeasts in table olive processing: desirable or spoilage microorganisms?;Arroyo-López;Int J Food Microbiol,2012
5. The Handbook of Microbiological Media for the Examination of Food
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