Keyphrases
Technological Properties
100%
Lactobacillus Fermentum
100%
West African
100%
Dough
100%
Acid Resistance
50%
Probiotic Characteristics
33%
Bile Salts
33%
Probiotic Properties
33%
Compound Probiotics
33%
Amylase Activity
33%
Exopolysaccharide Production
33%
Organoleptic
33%
Kanamycin
16%
Streptomycin
16%
Gentamicin
16%
Antibiotic Resistance
16%
Full Potential
16%
Antimicrobial Properties
16%
Functional Traits
16%
Health Beneficial Effects
16%
Escherichia Coli
16%
Food Quality
16%
Resistant Strains
16%
Production Activities
16%
Consistent Quality
16%
Salmonella Enteritidis (S. Enteritidis)
16%
Food Safety
16%
Increased Safety
16%
Staphylococcus Aureus
16%
Antibiotics
16%
Africa
16%
Acidification
16%
Listeria Monocytogenes
16%
Strain-specific Differences
16%
Traditional Fermented Foods
16%
3-group
16%
Antimicrobial Activity
16%
Food Fermentation
16%
Food Science
Technological Property
100%
Lactobacillus fermentum
100%
Table Salt
60%
Probiotics
40%
Organoleptic
40%
Probiotic Properties
40%
Koji
40%
Health Beneficial Effects
20%
Staphylococcus aureus
20%
Salmonella
20%
Fermented Products
20%
Acidification
20%
Food Quality
20%
Food Safety
20%
Enteritidis
20%
Escherichia coli
20%
Listeria monocytogenes
20%