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

被引：0
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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;
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