Genomic and Phenotypic Evaluation of Potential Probiotic Pediococcus Strains with Hypocholesterolemic Effect Isolated from Traditional Fermented Food

2021 ◽  
Author(s):  
Shadi Pakroo ◽  
Armin Tarrah ◽  
Jacopo Bettin ◽  
Viviana Corich ◽  
Alessio Giacomini
Keyword(s):  
Fermented Food ◽  
Hypocholesterolemic Effect ◽  
Traditional Fermented Food

High Throughput Biotechnology in Traditional Fermented Food Industry

2010 ◽  
Vol 2 (3) ◽  
pp. 251-257 ◽  
Author(s):  
Yong Yang ◽  
Rong-man Xu ◽  
Jia Song ◽  
Wei-min Wang
Keyword(s):  
High Throughput ◽  
Food Industry ◽  
Fermented Food ◽  
Traditional Fermented Food

High Throughput Biotechnology in Traditional Fermented Food Industry

2010 ◽  
Vol 2 (3) ◽  
pp. 251-257
Author(s):  
Yong Yang ◽  
Rong-man Xu ◽  
Jia Song ◽  
Wei-min Wang
Keyword(s):  
High Throughput ◽  
Food Industry ◽  
Fermented Food ◽  
Traditional Fermented Food

scholarly journals The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment

2016 ◽  
Vol 7 ◽  
Author(s):  
Nurudeen A. Olasupo ◽  
Chimezie P. Okorie ◽  
Folarin A. Oguntoyinbo
Keyword(s):  
Fermented Food ◽  
Traditional Fermented Food

Isolation and applied potential of lactic acid bacteria from Chinese traditional fermented food in specific ecological localities

2011 ◽  
Vol 20 (6) ◽  
pp. 1685-1690 ◽  
Author(s):  
Huaxi Yi ◽  
Lanwei Zhang ◽  
Xue Han ◽  
Ming Du ◽  
Yingchun Zhang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Food ◽  
Applied Potential ◽  
Traditional Fermented Food

scholarly journals Traditional Technologies and Probiotic Properties of Bacillus Strains Isolated from Kawal -A Chad Traditional Fermented Food Condiment

2019 ◽  
Vol 6 (2) ◽  
pp. 57-71 ◽  
Author(s):  
Abakar Idriss L ◽  
Abdelsalam Tidjani ◽  
Essodolom Taale ◽  
Abdoullahi Hissein O ◽  
Abel Tankoano ◽  
...  
Keyword(s):  
Fermented Food ◽  
Probiotic Properties ◽  
Traditional Technologies ◽  
Bacillus Strains ◽  
Traditional Fermented Food

Isolation and characterization of lactic acid bacteria from pobuzihi (fermented cummingcordia), a traditional fermented food in Taiwan

2012 ◽  
Vol 58 (2) ◽  
pp. 103-109 ◽  
Author(s):  
Yi-sheng Chen ◽  
Hui-chung Wu ◽  
Chiung-mei Wang ◽  
Chia-chun Lin ◽  
Yi-ting Chen ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Food ◽  
Isolation And Characterization ◽  
Traditional Fermented Food
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