Characterization of the probiotic potential of lactic acid bacteria isolated from kimchi, yogurt, and baby feces in Hong Kong and their performance in soymilk …
H Wu, TF Shum, J Chiou - Microorganisms, 2021 - mdpi.com
Background: There are several potential healthy or nutritional benefits from the use of lactic
acid bacteria (LAB) in foods. This study aimed to characterize the LAB isolates from kimchi …
acid bacteria (LAB) in foods. This study aimed to characterize the LAB isolates from kimchi …
[PDF][PDF] Chemical and rheological description of pozol dough fermentation inoculated with Streptococcus infantarius subsp. infantarius 25124 and Lactobacillus …
A Tecante, A Téllez-Díaz, G Díaz-Ruiz… - International Journal of …, 2019 - academia.edu
Pozol is a refreshing beverage prepared with fermented dough made from nixtamalized
maize. Its microbiota has been studied, but little is known about the biophysical …
maize. Its microbiota has been studied, but little is known about the biophysical …
[PDF][PDF] Impact of fermentation on food borne pathogens
IB Onajobi, OS Adeola, EO Idowu, OA Banjo… - Trends Food Sci …, 2019 - academia.edu
Microorganisms have been utilized to modified food through the process of fermentation.
This study was carried out to assess the effect of fermentation on cereal-based food and …
This study was carried out to assess the effect of fermentation on cereal-based food and …
Indigenous Food and Food Products of West Africa: Employed Microorganisms and Their Antimicrobial and Antifungal Activities
E Taale, B Djery, H Sina, E Kogno… - Microbiology for Food …, 2019 - taylorfrancis.com
West Africa countries have a rich culture and tradition in food technology by preparing those
foods because the skill is transmitted from generation to generation and some are specific to …
foods because the skill is transmitted from generation to generation and some are specific to …
The development of fermented pea protein-coconut milk beverage: a thesis submitted in partial fulfilment of the requirement for the degree of Master of Food …
W Qu - 2019 - mro.massey.ac.nz
Most commercially available probiotic products are dairy-based and are associated with
consumer health challenges such as lactose intolerance and allergenicity due to milk …
consumer health challenges such as lactose intolerance and allergenicity due to milk …