Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough

Medicin og biovidenskab

• Millets 100%
• Lactobacillus fermentum 93%
• Probiotics 62%
• Bile Acids and Salts 34%
• Acids 18%
• Amylases 18%
• Hydrolysis 15%
• Food Quality 11%
• Salmonella enteritidis 11%
• In Vitro Techniques 11%
• Kanamycin 10%
• Food Safety 10%
• Listeria monocytogenes 9%
• Safety 9%
• Streptomycin 9%
• Fermentation 8%
• Hemolysis 8%
• Gentamicins 8%
• Microbial Drug Resistance 8%
• Health 8%
• Staphylococcus aureus 7%
• Escherichia coli 5%
• Food 5%
• Anti-Bacterial Agents 5%