Studies on some technological properties of predominant lactic acid bacteria isolated from Nigerian fermented foods

Food Biotechnology

Volumn 15, Issue 3, 2001, Pages 157-167

  Olasupo, N A ^a   Schillinger, U ^b   Holzapfel, W H ^b  

^a LAGOS STATE UNIVERSITY   (Nigeria)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

AMINES; ENZYMES; FERMENTERS; FOOD PRODUCTS; PH EFFECTS; PROTEINS; STRAIN;

FERMENTED FOODS;

BACTERIA;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; LACTOBACILLUS; LACTOBACILLUS FERMENTUM; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS;

EID: 0035715068     PISSN: 08905436     EISSN: None     Source Type: Journal    
DOI: 10.1081/FBT-100107627     Document Type: Article

References (20)

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20. Review of the effect of fermentation on naturally occurring toxins