Characterization and Technological Properties of Lactic Acid Bacteria in the Production of "Sorghurt," a Cereal-Based Product

Food Biotechnology

Volumn 27, Issue 2, 2013, Pages 178-198

  Sanni, Abiodun ^a   Franz, Charles ^c   Schillinger, Ulrich ^c   Huch, Melanie ^c   Guigas, Claudia ^c   Holzapfel, Wilhelm ^b  

^a UNIVERSITY OF IBADAN   (Nigeria)

^b Handong University   (South Korea)

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

Author keywords

"sorghurt"; fermentation; in vitro adherence assay; lactic acid bacteria; polyphasic characterization; probiotic properties

Indexed keywords

IN-VITRO; LACTIC ACID BACTERIA; POLYPHASIC; PROBIOTICS; SORGHURT;

BACILLI; CELL CULTURE; CHEMICAL PLANTS; ENZYMATIC HYDROLYSIS; FERMENTATION; HYDROGEN PEROXIDE; LACTIC ACID; PEROXIDES; PH EFFECTS;

CEREAL PRODUCTS;

EID: 84878141598     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905436.2013.781949     Document Type: Article

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