Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
1471-2180
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
online resource.
- Bibliographic citation
-
Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products ; volume:12 ; number:1 ; day:17 ; month:5 ; year:2012 ; pages:1-12 ; date:12.2012
BMC microbiology ; 12, Heft 1 (17.5.2012), 1-12, 12.2012
- Creator
-
Adimpong, David B.
- Contributor
-
Nielsen, Dennis S.
Sørensen, Kim I.
Derkx, Patrick MF
Jespersen, Lene
SpringerLink (Online service)
- DOI
-
10.1186/1471-2180-12-75
- URN
-
urn:nbn:de:1111-2016030233277
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:23 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Adimpong, David B.
- Nielsen, Dennis S.
- Sørensen, Kim I.
- Derkx, Patrick MF
- Jespersen, Lene
- SpringerLink (Online service)
Other Objects (12)
Importance of lactic acid bacteria in Asian fermented foods
Hypolipidemic effects of lactic acid bacteria fermented cereal in rats
Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food
Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
Probiotic potential of lactic acid bacteria isolated from Ethiopian traditional fermented Cheka beverage
A GC–MS based metabolic profiling of fermented tomato by lactic acid bacteria
Antibiotic resistance in potential probiotic lactic acid bacteria of fermented foods and human origin from Nigeria
Indigenous fermented food of non-western origin
Probiotic potential and safety analysis of lactic acid bacteria isolated from Ethiopian traditional fermented foods and beverages
Comparison of three different lactic acid bacteria-fermented proteins on RAW 264.7 osteoclast and MC3T3-E1 osteoblast differentiation
Antibiotic resistance of lactic acid bacteria
Antioxidant activity and short-chain fatty acid production of lactic acid bacteria isolated from Korean individuals and fermented foods
Importance of lactic acid bacteria in Asian fermented foods
Hypolipidemic effects of lactic acid bacteria fermented cereal in rats
Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food
Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
Probiotic potential of lactic acid bacteria isolated from Ethiopian traditional fermented Cheka beverage
A GC–MS based metabolic profiling of fermented tomato by lactic acid bacteria
Antibiotic resistance in potential probiotic lactic acid bacteria of fermented foods and human origin from Nigeria
Indigenous fermented food of non-western origin
Probiotic potential and safety analysis of lactic acid bacteria isolated from Ethiopian traditional fermented foods and beverages
Comparison of three different lactic acid bacteria-fermented proteins on RAW 264.7 osteoclast and MC3T3-E1 osteoblast differentiation
Antibiotic resistance of lactic acid bacteria
Antioxidant activity and short-chain fatty acid production of lactic acid bacteria isolated from Korean individuals and fermented foods
Importance of lactic acid bacteria in Asian fermented foods
Hypolipidemic effects of lactic acid bacteria fermented cereal in rats
Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food
Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
Probiotic potential of lactic acid bacteria isolated from Ethiopian traditional fermented Cheka beverage
A GC–MS based metabolic profiling of fermented tomato by lactic acid bacteria
Antibiotic resistance in potential probiotic lactic acid bacteria of fermented foods and human origin from Nigeria
Indigenous fermented food of non-western origin
Probiotic potential and safety analysis of lactic acid bacteria isolated from Ethiopian traditional fermented foods and beverages
Comparison of three different lactic acid bacteria-fermented proteins on RAW 264.7 osteoclast and MC3T3-E1 osteoblast differentiation
Antibiotic resistance of lactic acid bacteria