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World Journal of Microbiology and Biotechnology

Volumn 16, Issue 5, 2000, Pages 451-455

Utilization of high lysine-producing strains of Lactobacillus plantarum as starter culture for nutritional improvement of ogi

(4) Adebawo, O O a Akingbala, J O b Ruiz Barba, J L c Osilesi, O a

a OLABISI ONABANJO UNIVERSITY (Nigeria)

b UNIVERSITY OF IBADAN (Nigeria)

c INSTITUTO DE LA GRASA (Spain)

Author keywords

Cereal fermentation; Lactobacillus plantarum; Lysine fortification of cereals

Indexed keywords

FERMENTATION OPTIMIZATION; FERMENTED PRODUCT; FOOD PROCESSING; GENETIC STRAIN; ISOLEUCINE; LEUCINE; LYSINE; MUTANT; ORGANOLEPTIC PROPERTY; PHENYLALANINE; PROTEIN DETERMINATION; STARTER CULTURE; TRYPTOPHAN; TYROSINE; VALINE;

LACTOBACILLUS PLANTARUM;

EID: 0033793124 PISSN: 09593993 EISSN: None Source Type: Journal
DOI: 10.1023/A:1008967625335 Document Type: Article

Times cited : (10)

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