Use of mixed cultures for the fermentation of cereal-based substrates with potential probiotic properties
- 31 January 2007
- journal article
- Published by Elsevier BV in Process Biochemistry
- Vol. 42 (1), 65-70
- https://doi.org/10.1016/j.procbio.2006.07.011
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Influence of malt, wheat, and barley extracts on the bile tolerance of selected strains of lactobacilliFood Microbiology, 2004
- Evaluation of the effect of malt, wheat and barley extracts on the viability of potentially probiotic lactic acid bacteria under acidic conditionsInternational Journal of Food Microbiology, 2002
- Application of cereals and cereal components in functional foods: a reviewInternational Journal of Food Microbiology, 2002
- Growth studies of potentially probiotic lactic acid bacteria in cereal-based substratesJournal of Applied Microbiology, 2002
- The interaction between yeasts and bacteria in dairy environmentsInternational Journal of Food Microbiology, 2001
- The growth and interaction of yeasts and lactic acid bacteria isolated from Zimbabwean naturally fermented milk in UHT milkInternational Journal of Food Microbiology, 2001
- Lactic acid bacteria: starters for flavourFEMS Microbiology Letters, 1987
- BEHAVIOR OF MIXED CULTURES OF MICROORGANISMSAnnual Review of Microbiology, 1977
- THE EBC-NINHYDRIN METHOD FOR DETERMINATION OF FREE ALPHA AMINO NITROGENJournal of the Institute of Brewing, 1973
- Use of Dinitrosalicylic Acid Reagent for Determination of Reducing SugarAnalytical Chemistry, 1959