Probiotic Potential of Lactobacillus Strains Isolated from Sorghum-Based Traditional Fermented Food
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Title
Probiotic Potential of Lactobacillus Strains Isolated from Sorghum-Based Traditional Fermented Food
Authors
Keywords
Fermented food, <em class=EmphasisTypeItalic >Lactobacillus plantarum</em>, <em class=EmphasisTypeItalic >Lactobacillus pentosus</em>, Probiotics, Biofilm
Journal
Probiotics and Antimicrobial Proteins
Volume 7, Issue 2, Pages 146-156
Publisher
Springer Nature
Online
2015-02-09
DOI
10.1007/s12602-015-9186-6
References
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