Traditional cereal fermented foods as sources of functional microorganisms

Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits

Volumn , Issue , 2015, Pages 123-153

  Todorov, S D ^a   Holzapfel, W H ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b Handong University   (South Korea)

Author keywords

Bacteriocin; Boza; Fermented cereals; Lactobacillus; Probiotic

Indexed keywords

CEREAL PRODUCTS; FERMENTED MILK; FOOD MICROBIOLOGY; LACTIC ACID; MICROORGANISMS; NUTRITION; PROBIOTICS;

BACTERIOCINS; BOZA; FERMENTED CEREALS; LACTOBACILLUS; PROBIOTIC;

FATTY ACIDS;

EID: 84938540866     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-78242-015-6.00006-2     Document Type: Chapter

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