A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods-Reference-Cited by-同舟云学术

A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods

Published:2015-12 Issue:1 Volume:14 Page:
ISSN:1475-2859
Container-title:Microbial Cell Factories
language:en
Short-container-title:Microb Cell Fact

Author:

Kort Remco^ORCID,Westerik Nieke,Mariela Serrano L.,Douillard François P.,Gottstein Willi,Mukisa Ivan M.,Tuijn Coosje J.,Basten Lisa,Hafkamp Bert,Meijer Wilco C.,Teusink Bas,de Vos Willem M.,Reid Gregor,Sybesma Wilbert

Funder

Yoba for Life Foundation (NL)

CSK Food Enrichment (NL)

Helsingin Yliopisto (FI)

VU University Amsterdam (NL)

Western University (CA)

Natura Artis Magistra (NL)

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Link

http://link.springer.com/content/pdf/10.1186/s12934-015-0370-x

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3. Chilton SN, Burton JP, Reid G. Inclusion of fermented foods in food guides around the world. Nutrients. 2015;7:390–404.

4. Franz CM, Huch M, Mathara JM, Abriouel H, Benomar N, Reid G, Galvez A, Holzapfel WH. African fermented foods and probiotics. Int J Food Microbiol. 2014;190:84–96.

5. Balikowa D. A review of Uganda’s dairy industry. Retrieved from the Dairy Development Authority. 2011. http://www.fao.org/3/a-aq292e.pdf .

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