The potentials of lime (Citrus aurantifolia) for improving traditional corn fermentation for probiotic lactic acid bacterial proliferation

Pakistan Journal of Nutrition

Volumn 9, Issue 12, 2010, Pages 1207-1213

  George Okafor, Uzoamaka Ogechi ^a   Anosike, Enuma Ekpereka ^b  

^a ENUGU STATE UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Nigeria)

^b NNAMDI AZIKIWE UNIVERSITY   (Nigeria)

Author keywords

Corn fermentation; Lactic acid bacteria; Lime; Probiotics

Indexed keywords

BILE ACID; PROBIOTIC AGENT;

ANTIBIOTIC RESISTANCE; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; CANDIDA ALBICANS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CORN; CULTURE MEDIUM; FERMENTATION OPTIMIZATION; LACTIC ACID BACTERIUM; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LIME (FRUIT); NONHUMAN; PH MEASUREMENT; SALMONELLA TYPHI; SHIGELLA DYSENTERIAE; SURVIVAL RATE;

BACTERIA (MICROORGANISMS); CANDIDA ALBICANS; CITRUS AURANTIIFOLIA; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; SALMONELLA TYPHI; SHIGELLA DYSENTERIAE; ZEA MAYS;

EID: 79551619568     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2010.1207.1213     Document Type: Article

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