Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages

Food and Nutrition Research

Volumn 60, Issue , 2016, Pages

  Mokoena, Mduduzi Paul ^a   Mutanda, Taurai ^a   Olaniran, Ademola O ^a  

^a UNIVERSITY OF KWAZULU NATAL   (South Africa)

Author keywords

Antimicrobials; Fermented foods; Lactic acid bacteria; Probiotics

Indexed keywords

BACTERIAL VACCINE; BACTERIOCIN; PROBIOTIC AGENT;

AFRICA; ANTIBIOTIC RESISTANCE; ANTIMICROBIAL ACTIVITY; BACTERIAL STRAIN; BACTERIUM ISOLATE; BEVERAGE; BIFIDOBACTERIUM; CEREAL; DENTAL CARIES; DIARRHEA; FERMENTED PRODUCT; FOOD; FOOD PRESERVATION; HUMAN; IMMUNE RESPONSE; IMMUNOMODULATION; INNATE IMMUNITY; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS BREVIS; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOUS; LACTOBACILLUS SALIVARIUS; MAIZE; MICROBIAL DIVERSITY; MICROCOCCUS; NON INSULIN DEPENDENT DIABETES MELLITUS; NONHUMAN; NUTRITIONAL VALUE; OBESITY; PH; REVIEW; SALMONELLA ENTERICA SEROVAR ENTERITIDIS; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; STAPHYLOCOCCUS; STREPTOCOCCUS; VACCINATION;

EID: 84962252913     PISSN: 16546628     EISSN: None     Source Type: Journal    
DOI: 10.3402/fnr.v60.29630     Document Type: Review

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