Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough

被引：0
|
作者：
James Owusu-Kwarteng
Kwaku Tano-Debrah
Fortune Akabanda
Lene Jespersen
机构：
[1] University for Development Studies,Department of Applied Biology, Faculty of Applied Sciences
[2] University of Ghana,Department of Nutrition and Food Science
[3] University of Copenhagen,Department of Food Science
来源：
BMC Microbiology | / 15卷
关键词：
Starter culture; Cereal; Traditional fermentation; Probiotics traits;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [1] Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough
    Owusu-Kwarteng, James
    Tano-Debrah, Kwaku
    Akabanda, Fortune
    Jespersen, Lene
    BMC MICROBIOLOGY, 2015, 15
  • [2] Hypocholesterolemic Effect of Potential Probiotic Lactobacillus fermentum Strains Isolated from Traditional Fermented Foods in Wistar Rats
    Thakkar, Pooja N.
    Patel, Ami
    Modi, Hasmukh A.
    Prajapati, Jashbhai B.
    PROBIOTICS AND ANTIMICROBIAL PROTEINS, 2020, 12 (03) : 1002 - 1011
  • [3] Hypocholesterolemic Effect of Potential Probiotic Lactobacillus fermentum Strains Isolated from Traditional Fermented Foods in Wistar Rats
    Pooja N. Thakkar
    Ami Patel
    Hasmukh A. Modi
    Jashbhai B. Prajapati
    Probiotics and Antimicrobial Proteins, 2020, 12 : 1002 - 1011
  • [4] Different probiotic properties for Lactobacillus fermentum strains isolated from swine and poultry
    Lin, Wen-Hsin
    Yu, Bi
    Jang, Sheng-Hon
    Tsen, Hau-Yang
    ANAEROBE, 2007, 13 (3-4) : 107 - 113
  • [5] Evaluation of the potential probiotic properties of Lactobacillus strains isolated from traditional fermented yak milk
    Zhang, Li
    Yu, Qunli
    Han, Ling
    Zhang, Min
    Yang, Lili
    Li, Yong Peng
    JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, 2011, 9 (02): : 18 - 26
  • [6] Probiotic Potential of Lactobacillus Strains Isolated From Fermented Vegetables in Shaanxi, China
    Liu, Chen
    Xue, Wen-jiao
    Ding, Hao
    An, Chao
    Ma, Sai-jian
    Liu, Yao
    FRONTIERS IN MICROBIOLOGY, 2022, 12
  • [7] Potential probiotic Lactobacillus strains from fermented sausages:: Further investigations on their probiotic properties
    Pennacchia, C
    Vaughan, EE
    Villani, F
    MEAT SCIENCE, 2006, 73 (01) : 90 - 101
  • [8] TECHNOLOGICAL PROPERTIES OF POTENTIAL PROBIOTIC LACTOBACILLUS STRAINS ISOLATED FROM TRADITIONAL FERMENTING GREEN OLIVE
    Abouloifa, Houssam
    Rokni, Yahya
    Bellaouchi, Reda
    Hasnaoui, Ismail
    Gaamouche, Sara
    Ghabbour, Nabil
    Chaoui, Jabir
    Brasca, Milena
    Karboune, Salwa
    Ben Salah, Riadh
    Saalaoui, Ennouamane
    Asehraou, Abdeslam
    JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, 2020, 9 (05): : 884 - 889
  • [9] Evaluation of probiotic properties of Lactobacillus and Pediococcus strains isolated from Omegisool, a traditionally fermented millet alcoholic beverage in Korea
    Oh, Yeong Ji
    Jung, Dong Sun
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 63 (01) : 437 - 444
  • [10] Probiotic Properties of Lactobacillus Strains Isolated from Xinjiang Naturally Fermented Yogurt
    Yi, Ruokun
    Tan, Fang
    Liu, Ting
    Zhao, Xin
    2ND INTERNATIONAL CONFERENCE ON FRONTIERS OF BIOLOGICAL SCIENCES AND ENGINEERING (FSBE 2019), 2020, 2208
12345