Growth and metabolism of selected strains of probiotic bacteria, in maize porridge with added malted barley

International Journal of Food Microbiology

Volumn 91, Issue 3, 2004, Pages 305-313

  Helland, Merete H ^a   Wicklund, Trude ^a   Narvhus, Judith A ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Fermentation; Maize; Metabolism; Probiotic bacteria

Indexed keywords

2,3 BUTANEDIONE; ACETALDEHYDE; ACETOIN; ALCOHOL; AROMATIC COMPOUND; CARBOXYLIC ACID; GLUCOSE; LACTIC ACID; MALTOSE; PROBIOTIC AGENT; PYRUVIC ACID; SUCCINIC ACID; SUGAR; VOLATILE AGENT;

ARTICLE; BACTERIAL GROWTH; BACTERIAL METABOLISM; BACTERIAL STRAIN; BARLEY; CELL COUNT; CELL VIABILITY; ENERGY; ENERGY RESOURCE; FERMENTATION TECHNIQUE; FLOUR; INOCULATION; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS REUTERI; LACTOBACILLUS RHAMNOSUS; MAIZE; MALT; METABOLITE; NONHUMAN; PH; TEMPERATURE; VISCOSITY;

HORDEUM VULGARE SUBSP. VULGARE; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS REUTERI; LACTOBACILLUS RHAMNOSUS; ZEA MAYS;

EID: 1242315596     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2003.07.007     Document Type: Article

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