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In Vitro Probiotic Evaluation of Lactic Acid Bacteria Isolated from Date Fruit Sweetened Malted and Fermented Fonio Grain

https://doi.org/10.2139/ssrn.4823065
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Characterization of lactic acid bacteria from local cow´s milk kefir
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The role of nutraceutical fruit drink on neurodegenerative diseases: a review
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Evaluation of acha flour in the production of gluten‐free sourdough cookies
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In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products
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Indigenous Food and Food Products of West Africa: Employed Microorganisms and Their Antimicrobial and Antifungal Activities
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Isolation and Screening of Lactic Acid Bacteria for Acidic pH and Bile Tolerance
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Bangladeshi Wild Date Palm Fruits (Phoenix sylvestris): Promising Source of Anti-cancer Agents for Hepatocellular Carcinoma Treatment
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Gut Microbiota Modulation and Its Relationship with Obesity Using Prebiotic Fibers and Probiotics: A Review
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Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review
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Comparative Genomic Analysis of Lactobacillus rhamnosus BFE5264, a Probiotic Strain Isolated from Traditional Maasai Fermented Milk
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Fermented Foods as Probiotics
inferredcites →https://doi.org/10.47604/ijf.1395openalex-extracted
CHARACTERIZATION AND ANTIBIOTIC PROFILES OF LACTIC ACID BACTERIA ISOLATED FROM "TCHOUKOU" TRADITIONAL MILK CHEESES PRODUCED IN THE ZINDER REGION OF NIGER REPUBLIC, WEST AFRICA
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