Potentials of coconut milk as a substitute for cow milk in cheese making
E Okon, P Ojimelukwe - Journal of Advances in …, 2017 - archive.sdpublishers.com
Aim: The project aimed at producing cheese products by partial substitution of cow milk with
coconut milk and evaluating the nutrient content and sensory properties of the products …
coconut milk and evaluating the nutrient content and sensory properties of the products …
Molecular characterization of bacteriocin producing lactic acid bacteria from fermented food “Idli”
A Chavan, D Rameshwar, A Dange… - … Journal of Food and …, 2016 - indianjournals.com
Bacteriocins are the metabolites produced by lactic acid bacteria having antimicrobial
activity thus, with a tremendous potential as a biopreservative agent for processed food. In …
activity thus, with a tremendous potential as a biopreservative agent for processed food. In …
[DOC][DOC] Isolation and Molecular Identification of Lactic Acid Bacteria from Horsemeat and Homemade Sour Cream.
M Kairova, A Moldagulova - J. World academy of Science …, 2013 - researchgate.net
Different species of lactic acid bacteria were isolated from a meat, sausage and homemade
sour cream. Among most widely distributed in meat products lactic acid bacteria such as …
sour cream. Among most widely distributed in meat products lactic acid bacteria such as …
[PDF][PDF] Biochemical Properties of Microrganisms Isolated from selected African Traditional Frmented Foods
MU Ukwuru, JI Awah, SE Egbonu - … Derkyi Esi Awuah Daniel Obeng-Ofori … - researchgate.net
We investigated the dominant lactic acid bacteria (LAB) from African traditional fermented
foods (ogi, fufu, dawadawa, ugba) and their biochemical properties. Seven (7) species of …
foods (ogi, fufu, dawadawa, ugba) and their biochemical properties. Seven (7) species of …
[PDF][PDF] Molecular Characterization of Bacteriocin Producing Lactic Acid Bacteria From Fermented food “Idli”
AC Dattatraya, DR Sapkal, M Bansal - 2016 - researchgate.net
Bacteriocins belong to metabolites produced by lactic acid bacteria having antimicrobial
activity and have tremendous potential as a biopreservative agent for processed food. In this …
activity and have tremendous potential as a biopreservative agent for processed food. In this …