Ethnobotany of wild plants used for starting fermented beverages in Shui communities of southwest China
L Hong, J Zhuo, Q Lei, J Zhou, S Ahmed… - Journal of ethnobiology …, 2015 - Springer
Background Shui communities of southwest China have an extensive history of using wild
plants as starters (Xiaoqu) to prepare fermented beverages that serve important roles in …
plants as starters (Xiaoqu) to prepare fermented beverages that serve important roles in …
Microbiological analysis and assessment of biotechnological potential of lactic acid bacteria isolated from Tunisian flours
I Nachi, I Fhoula, I Smida, HI Ouzari, M Hassouna - Annals of Microbiology, 2019 - Springer
This work was carried out to identify lactic acid bacteria (LAB) from baking wheat flours and
to evaluate their technological capabilities for potential incorporation in sourdough process …
to evaluate their technological capabilities for potential incorporation in sourdough process …
Non-dairy functional foods: Potential of probiotics
R Bhadekar, P Parhi - Microbes in Food and Health, 2016 - Springer
Active role of food in human health is well documented. In past decade, there is increasing
awareness about functional foods and their beneficial effects on human health. Among the …
awareness about functional foods and their beneficial effects on human health. Among the …