Potential Application of Exopolysaccharides from Lactobacillus delbrueckii FASHADFF1 (LDYG2) and Weissella confusa FASHADFF1 (WCFF1) in Sourdough Bread Production-Reference-Cited by-同舟云学术

Potential Application of Exopolysaccharides from Lactobacillus delbrueckii FASHADFF1 (LDYG2) and Weissella confusa FASHADFF1 (WCFF1) in Sourdough Bread Production

Published:2022 Issue:08 Volume:12 Page:481-499
ISSN:2165-3402
Container-title:Advances in Microbiology
language:
Short-container-title:AiM

Author:

Fashogbon Racheal Oluwayemisi,Sanusi Jadesola,Ogunleye Gbemisola Elizabeth,Akintunde Moyinoluwa Oreoluwa,Adebayo-Tayo Bukola Christianah

Publisher

Scientific Research Publishing, Inc.

Subject

General Medicine

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3. Isolation, characterization and identification of lactic acid bacteria and yeasts from sourMifen, a traditional fermented rice noodle from China

4. Park, S.B., Im, M., Lee, Y., Lee, J.H., Lim, J.H. and Park, Y.H. (2014) Effect of Emollients Containing Vegetable-Derived Lactobacillus in the Treatment of Atopic Dermatitis Symptoms: Split-Body Clinical Trial. Annals of Dermatology, 26, 150-155.

5. Atopic dermatitis-mitigating effects of new Lactobacillus strain, Lactobacillus sakei probio 65 isolated from Kimchi

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