Welcome to Open Science
Contact Us
Home Books Journals Submission Open Science Join Us News
Cereal-Based Fermented Foods of Africa as Functional Foods
Current Issue
Volume 2, 2015
Issue 4 (August)
Pages: 71-83   |   Vol. 2, No. 4, August 2015   |   Follow on         
Paper in PDF Downloads: 99   Since Aug. 28, 2015 Views: 2691   Since Aug. 28, 2015
Authors
[1]
Ome Kalu Achi, Department of Microbiology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.
[2]
Michael Ukwuru, Department of Microbiology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.
Abstract
Fermented cereal foods play an important socio–economic role in developing countries as well as making a major contribution to the protein requirements of natural populations. In general, traditional fermented foods are made under primitive conditions, which result in low yield and poor quality. Their microbiota which is dominated by lactic acid bacteria has been extensively investigated. The relation between microbial diversity and product characteristics are linked between the food microbiota and health benefits. Functional foods, in addition to their basic nutrients, contain biologically active components, in adequate amounts, that can have a positive impact on the health of the consumer. These foods generally contain health-promoting components beyond traditional nutrients. The beneficial effects are the preservation of foods and the increase in their organoleptic characteristics because of the production of lactic acid and other metabolites synthesised by lactic acid bacteria. Cereals which include maize (Zea mays), Sorghum (Sorghum bicolor), millet (Peninsetum americanum) are used in the production of gruels which is used as complementary food for babies and serves as breakfast for adults. This paper outlines the present status of some indigenous cereal fermented foods and beverages with some information on the microbiology and biochemistry of the fermentations as well as the beneficial and their health attributes. Among these are ogi, a fermented cereal gruel used as a weaning food, pito and burukutu, alcoholic cereal beverages. The use of such foods as delivery vehicles for probiotic bacteria will be discussed.
Keywords
Lactic Acid Bacteria, Cereal Fermented Functional Foods, Health Benefits
Reference
[1]
Achi, OK. (1990). Microbiology of Obiolor – a Nigerian fermented non-alcoholic beverage. Journal of Applied Bacteriology, 69, 321-325.
[2]
Adams, MR. (2001). Why fermented foods can be safe. In: Fermentation and food safety. Adams, M.R. and Nout, MJR. (eds.). Aspen Publishers, Inc., Gaithersburg, Maryland, USA.
[3]
Adegoke, GO., Otumu, EJ and Akanni, AO.(1994). Influence of grain quality, heat, and processing time on the reduction of aflatoxin B1 levels in 'tuwo' and 'ogi': two cereal-based products. Plant Foods for Human Nutrition, 45, 113-117.
[4]
Adeyemi, IA. and Umar, S. (1994). Effect of method of manufacture on quality characteristics of Kunun-Zaki, a millet based beverage. Nigerian Food Journal, 12: 34 – 42.
[5]
Adom KK. and Liu RH (2002). Antioxidant activity of grains. Journal of Agricultural and Food Chemistry, 50 (21): 6182-6187.
[6]
Afolayan, MO; Afolayan, M and Abuah, JN (2010). An investigation into sorghum based ogi (Ogi-Baba) storage characteristics. Advance journal of Food Science and Technology, 2: 72 – 78.
[7]
Ajanaku, KO, Ajanku, CO; Edobo-Osoh, A and Nwinyi, OC (2012). Nutritive value of sorghum ogi fortified with groundnut seed (Arachis hypogae L). American Journal of Food Technology, 7(2): 82 – 88.
[8]
Alberts, JF, Engelbrecht, Y., Steyn, PS., Holzapfel, WH. and Zyl, WH (2006). Biological degradation of aflatoxin B1 by Rhodococcus erythropolis cultures. International Journal of Food Microbiology, 109, 121-126.
[9]
Ali, MAM., El Tinay, AH and Abdalla, AH (2003). Effect of fermentation on the in vitro protein digestibility of pearl millet. Food Chemistry, 80: 51-54.
[10]
Ampe, F., ben Omar, N., and Guyot, JP. (1999a) Culture-independent quantification of physiologically-active microbial groups in fermented foods using rRNA-targeted oligonucleotide probes: Application to pozol, a Mexican lactic acid fermented maize dough. Journal of Applied Microbiology, 87: 131-140.
[11]
Ampe, F., ben Omar, N., Moizan, C., Wacher, C., & Guyot, J. P. (1999b) Polyphasic study of the spatial distribution of microorganisms in Mexican pozol, a fermented maize dough, demonstrates the need for cultivation-independent methods to investigate traditional fermentations. Applied and Environmental Microbiology, 65: 5464-5473.
[12]
Awika, JM., Rooney, LW and Waniska, RD (2004). Properties of 3-deoxyanthocyanins from Sorghum, Journal of Agricultural and Food Chemistry, 52 (4): 4388-4394.
[13]
Beck, E.J; Tapsell, LC; Batterham, MJ; Tosh, SM and Huang, XF (2010). Oat betaglucan supplementation does not enhance the effectiveness of energy-restricted diet in overweight women. British Journal of Nutrition, 103(8): 1212 – 1222.
[14]
ben Omar, N. and Ampe, F. (2000) Microbial community dynamics during production of the Mexican fermented maize dough pozol. Applied and Environmental Microbiology, 66: 3664-3673.
[15]
ben Omar, N., Ampe, F., Raimbault, M., Guyot, JP and Tailliez, P. (2000) Molecular diversity of lactic acid bacteria from cassava sour starch (Colombia). Systematic and Applied Microbiology, 23: 285-291.
[16]
Berner, LA., O’Donnell, JA. (1998).Functional foods and health claims legislation: application to dairy foods. International Dairy Journal 8, 355-362.
[17]
Blandino A., Al-Aseeri ME., Pandiella SS., Cantero D and Webb, C (2003). Cereal-based fermented foods and beverages. Food Research International; 36(6): 527-543.
[18]
Charalampopoulos, D; Wang, R; Pandiella, SS and Web, C (2002). Application of cereals and cereal components in functional foods. International Journal of Food Microbiology, 79(1-2): 131 – 141.
[19]
Charalampopoulos, D, Vasquez, JA and Pandiella, SS (2009). Modelling and validation of Lactobacillus plantarum fermentations in cereal-based media with differrent sugar concentrations and buffering capacities. Biochemical Engineering Journal, 44: 96 – 105.
[20]
Chavan, JK and Kadam, SS (1989). Critical reviews in food science and nutrition. Food Science, 28: 348 – 400.
[21]
Corgan, TM. Bresford, TP, Steele, J. Broadbent J, Shah NP and Ustunol, Z (2007). Advances in starter cultures. Journal of Dairy Science. 90: 4005-4021.
[22]
De Vuyst, L Leroy, F,( 2007). Bacteriocins from Lactic Acid Bacteria: Production, Purification, and Food Applications. J Mol Microbiol Biotechnol;13:194–199
[23]
Dike, KS and Sanni, AI. (2010). Influence of Starter Culture of Lactic acid bacteria on the Shelf life of ‘Agidi’, an indigenous fermented cereal. African Journal of Biotechnology, 9(46): 7922 – 7927.
[24]
Duchonova, L; Polacovicova, P; Rakicka, M and Sturdik, E. (2013). Characterization and selection of cereals for preparation and utilization of fermented fiber-betaglucan products. Journal of Microbiology, Biotechnology and Food Sciences, 2: 2187 – 2207.
[25]
Duchonova, L and Sturdik, E (2010). Cereals as basis of preventing nutrition against obesity. Potravinaisto, 4: 6 – 15.
[26]
Egaunlety, M; Aworh, OC; Akingbala, JO; Houben, JH and Nago, CM (2002). Nutritional and sensory evaluation of maize-based tempe-fortified weanig foods. International Journal of Food Science and Nutrition, 53: 15 – 27.
[27]
Egwim E. Amanabo M., Yahaya A. and Bello M. (2013). Nigerian Indigenous Fermented Foods: Processes and Prospects, Mycotoxin and Food Safety in Developing Countries,. H Makun (Ed.), ISBN: 978-953-51-1096-5, InTech, DOI: 10.5772/52877. Available from: http://www.intechopen.com/books/mycotoxin-and-food-safety-in-developing-countries/nigerian-indigenous-fermented-foods-processes-and-prospects.
[28]
El-Nezami, H., Salminen, S. and Mykkanen, H. (2001). Binding of Aspergillus and Fusarium toxins by probiotic bacteria. Toxicology, 164: 175.
[29]
Escalante, A., Wacher, C and Farres, A. (2001). Lactic acid bacterial diversity in the traditional Mexican fermented dough pozol as determined by 16S rDNA sequence analysis. International Journal of Food Microbiology, 64: 21-31
[30]
Farnworth, ER. (2004). The beneficial health effects of fermented foods—potential probiotics around the world. J. Nutraceut. Funct. Med. Foods, 4: 93–117.
[31]
Grajek W, Olejnik A, Sip A (2005). Probiotics, prebiiotics and antioxidants as functional foods. Acta Biochimica Polonica. 52: 665-671.
[32]
Guyot J-P (2012). Cereal-based fermented foods in developing countries: ancient foods for modern research. International Journal of Food Science and Technology,47, 1109–1114
[33]
Hammes, PW; Brandt, JM; Francis, LP; Rosenham Sheltter, HFM, Vogeimann, AS (2005). Microbial ecology of cereal fermentations. Trends in Food Science and technology, 16: 4 – 11.
[34]
Haskard, C., Binnion, C and Ahokas, J (2000). Factors affecting the sequestration of aflatoxin by Lactobacillus rhamnosus strain GG. Chemico-Biological Interactions, 128: 39-49.
[35]
Holzapfel, WH and Schillinger, U. (2002) Introduction to pre- and probiotics. Food Research International, 35: 109-116.
[36]
Hudson, E.A; Dinh, P.A; Kokubar, T, Simmonds, MS and Gescher, A (2000). Characterization of potentially chemopreventive phenols in extracts of brown rice that inhibit the growth of human breast and colon cells. Cancer Epidemiology, Biomarkers and Prevention: a publication of the American Association of Cancer Research, 9(11): 1163 – 1170.
[37]
Inyang, C.U. and Zakari, U.M. (2008) Effect of germination and fermentation of pearl millet on proximate chemical sensory of instant fura – A Nigeria cereal food. Pakistan Journal of Nutrition, 7(1): 9 - 12.
[38]
Iwuoha C.I., Eke OS (1996).. Nigerian indigenous fermented foods: their traditional process of operation, inherent problems, improvements and current status. Food Research International, 29(5/6): 527-540.
[39]
Jariwalla, R.J (2001). Rice-bran products: Phyto-nutrients with potential applications in preventive and critical medicine. Drugs under Exp. Clinical Res., 27(1): 17 – 26.
[40]
Jenkins, D.J.A., Jenkins, A.L., Wolever, TMS., Vuksan, V., Rao, AV., Thompson, LL. and Josse, RG.(1995). Dietary fibre, carbohydrates metabolism and diabetes, Dietary fiber in Health and Disease, Kritchevsky, D., Bonheld, C. and St. Paul, pp.137-145, Eagan Press.
[41]
Jespersen, L. (2003) Occurrence and taxonomic characteristics of strains Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages. FEMS Yeast Research, 3: 191-200.
[42]
Jideani, V.A, Nkama, I., Agbo, E.B and Jideani, I.A. (1999). Prediction of changes in color of ‘Fura” during Storage. Nigerian Food Journal 17: 141 – 51.
[43]
Jideani, VA, Nkama, I., Agbo, ED. and Jideani IA. (2001). Survey of Fura production in some Northern states of Nigerian. Plant Food for Human Nutrition. 56: 23 – 26.
[44]
Kalui CM, Mathara JM, Kutima PM, Kiiyukia C, Wongo LE (2008). Partial characterization and identification of lactic acid bacteria involved in the production of ikii: a traditional fermented maize porridge by the Kamba of Kenya. Journal of Tropical. Microbiology and Biotechnology, 4(1): 3-15.
[45]
Kalui, CM,. Mathara, JM and Kutima, PM (2010). Probiotic potential of spontaneously fermented cereal based foods – A review. African Journal of Biotechnology, 9(17): 2490-2498.
[46]
Kalui CM, Mathara JM, Kutima PM, Kiiyukia C, Wongo LE (2009). Functional characteristics of Lactobacillus plantarum and Lactobacillus rhamnosus from ikii, a Kenyan traditional fermented maize porridge. African Journal of Biotechnology, 8(17): 4363-4373.
[47]
Karmally, W; Mortez, MG, Palmas, W; Martinez, W; Branstetter, A; Ramkrishnan, R; Holleran, SF; Haffra, SM and Ginsberg, HN. (2005). Cholestrol lowering benefits of oat containing cereal in hispanic Americans. Journal of the American Dietetic Association, 105: 967 – 970.
[48]
Kedia, G; Wang, R; Patel, H and Pandiella, SS (2007). Use of mixed cultures for the fermentation of cereal-based substrates with potential probiotic properties. Process Biochemistry, 42: 65 – 70.
[49]
Keogh, GF; garth, JSC; Mulvey, TB; Mcardle, BH; Coles, GD and Monro, JA. (2003). Randomized crossover study of the effect of a highly β-glucan barley on cardiovascular disease risk factors in mildly hyper cholestorolemic men. American Journal of Clinical Nutrition, 78: 711 – 718.
[50]
Kockora, M; Gerekova, P; Petrulakova, Z; Hybenova, E; Sturdik, E and Valik, L (2011). Evaluation of fermentation properties of lactic acid bacteria isolated from sourdough. Acta chemical Slovaco, 4(2): 78 – 87.
[51]
Kohajdova, Z and Karovicova, J (2007). Fermentation of cereals for specific purpose. Journal of Food and Nutrition Research, 46: 51 – 57.
[52]
Kullisaar, T., Zilmer, M., Mikelsaar, M., Vihalemm, T., Annuk, H., Kairane, C. and Kilk, A. (2002) Two antioxidative lactobacilli strains as promising probiotics. International Journal of Food Microbiology, 72, 215-224.
[53]
Kwak, NS, and Jukes, DJ (2001). Functional foods. Part 2: The impact on current regulatory terminology. Food Control, 12: 109 – 117.
[54]
Lei, V and Jakobsen, M. (2004) Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink. Journal of Applied Microbiology, 96: 384-397.
[55]
Lei V, Friis H and Michaelsen KF (2008). Spontaneously fermented millet product as a natural probiotic treatment for diarrhoea in young children: An intervention study in Northern Ghana. International Journal of Food Microbiology, 110: 246-253.
[56]
Leroy F, and De Vuyst L.(2004). Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci Technol 15: 67–78.
[57]
Lopes-varela, S; Gonzalez-Gross, M and Marcos, A (2002). Functional foods from buchwheat. Critical Review in Food Science and Nutrition, 41(6): 451 – 464.
[58]
Marchand J., and Vandenplas Y. (2000).Microorganisms administered in the benefit of the host: myths and facts. European Journal of Gastroenterology and Hepatology 12(10), 1077-1088.
[59]
Matilla-Sandholm, T. Myllarinen, P. Crittenden, R, Mogensen, G. Fonden, R. and Saarela, M. (2002). Technological challenges for future probiotic foods. Int. Dairy J., 12: 173–82.
[60]
Mbata, T.I; Ikenebomeh, MJ, and Alaneme, JC (2009). Studies on the microbiological, nutrient composition and antinutritional contents of fermented maize flour fortified with bambara groundnut (Vigna subterranean L). African Journal of Food Science, 3(6): 156 – 171.
[61]
Moss, M.O. (2001) Chemical hazards and their control: Toxins. In: Fermentation and food safety. Adams, M.R. and Nout, MJR. (eds.). Aspen Publishers, Inc., Gaithersburg, Maryland, USA.
[62]
Mugula, JK. Narvhus, JA. Sørhaug, T (2003). Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food. International Journal of Food Microbiology, 83(3), 307-318.
[63]
Mugula, JK., Nnko, SAM., Narvhus, JA and Sorhaug, T. (2002) Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food. International Journal of Food Microbiology, 80, 187-199.
[64]
Muyanja, CMBK., Narvhus, JA., Treimo, J and Langsrud, T. (2002). Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage. International Journal of Food Microbiology, 80, 201-210.
[65]
Nche, PF., Nout. MJR and Rombouts, FM. (1994). The effect of Cowpea Supplementation on the quality of Kenkey, a traditional Ghanaian fermented food. Journal of Cereal Science 19: 191 – 197.
[66]
Nigatu, A. (2000) Evaluation of numerical analyses of RAPD and API 50 CH patterns to differentiate Lactobacillus plantarum, Lact. fermentum, Lact. rhamnosus, Lact. sake, Lact. parabuchneri, Lact. gallinarum, Lact casei, Weissella minor and related taxa isolated from kocho and tef. Journal of Applied Microbiology, 89: 969-978.
[67]
Nkama, I. and Gbenyi, DI. (2001). The effect of malting of millet and sorghum on the residual Phytate and Polyphenols in Dakuwara, Nigerian Cereal-Legumes Snack food J. Trop. Agric. Pp. 270 – 275.
[68]
Nkama, I. and Gbenyi, DI. (2001). The effect of malting of millet and sorghum on the residual phytate and polyphenols in Dakuwara, Nigerian cereal-legumes snack food. Journal of Tropical. Agriculture, 44: 270 – 275
[69]
Nkama, I., Abbo, ES. and Igene, JO. (1994). Traditional Production and Chemical Composition of ‘Ndaleyi’. A Nigerian fermented Pearl Millet Foods. Plant Foods for Human Nutrition, 46, 109 – 116.
[70]
Nout MJR.(1991). Ecology of accelerated natural lactic fermentation of sorghum-based infant food formulas. International Journal of Food Microbiology, 12, 217-224.
[71]
Nwachukwu, E, Achi, OK and Ijeoma, IO (2010). Lactic acid bacteria in fermentation of cereals for the production of indigenous Nigerian foods. African Journal of Food Science and Technology, 1(2): 021 – 026.
[72]
Nyanzi, R and Jooste, PJ. (2012). Cereal-Based Functional Foods, Probiotics, E. Rigobelo (Ed.), ISBN: 978-953-51-0776-7, InTech, DOI: 10.5772/50120. Available from: http://www.intechopen.com/books/probiotics/cereal-based-functional-foods
[73]
Odunfa, SA. and Adeyele, S. (1985). Microbiological changes during the traditional production of “Ogi-baba”-a West African fermented Sorghum Gruel Journal of Cereal Science, 3. 173 – 180.
[74]
Odunfa, SA and Oyewole, OB (1998). African fermented foods. In: Microbiology of Fermented Foods Vol 2. (second edition), Wood, BJB. (ed.), Blackie Academic & Professional, London, UK, pp 713-752.
[75]
Ogichor, IS., Ekundayo, AO. and Okwu, GI. (2005). Shelf Stability of agidi produced from Maize (Zea mays) and the effects of sodium benzoate treatment in combination with low temperature storage. African Journal of Biotechnology, 4(7): 738 – 743.
[76]
Olasupo, NA., Olukova, DK. and Odunfa, SA. (1997). Identification of Lactobacillus species associated with selected African fermented foods. Z. Naturforsch, 5: 105 – 108.
[77]
Omemu, AM (2011). Fermentation dynamics during production of ogi, A Nigerian fermented cereal porridge. Report and Opinion, 3(4): 8 – 17.
[78]
Onilude, AA., Fagade, MM., Bello, T and Fadahunsi, IF. (2005). Inhibition of aflatoxin-producing Aspergilli by Lactic acid bacteria Isolates from Indigenously fermented cereal gruels. African Journal of Biotechnology, 4: 1404 – 408.
[79]
Onyango C., Bley T. Raddatz H and Henle T. (2004). Flavour compounds in backslop fermented uji (an East African sour porridge). European Food Research and Technology, 218: 579-583.
[80]
Opere,B; Aboaba,OO; Ugoji, EO and Iwalokin,BA (2012).Estimation of nutritive value, organoleptic properties and consumer acceptability of fermented cereal gruel (Ogi). Advance Journal of Food Science and Technology, 4(1): 1 – 8.
[81]
Otles, S and Cagindi, O (2006). Cereal based functional foods and nutraceuticals. Acta Sci Pol, Technol Aliment., 5(1): 107 – 112.
[82]
Owuamanam, CI, Ogueke, CC, Achinewu, SC and Barimaka, IS (2011). Quality characteristics of gari as affected by preferment liquor, temperature and duration of fermentation. American Journal of Food Technology, 6: 374 – 384.
[83]
Parvez S, Malik KA, Ah Kang S and Kim HY (2006). Probiotics and their fermented food products are beneficial for health. Journal of Applied. Microbiology, 100: 1171-1185.
[84]
Peltonen, K., El Nezami, H., Haskard, C., Ahokas, J.and Salminen, S. (2001). Aflatoxin B-1 binding by dairy strains of lactic acid bacteria and bifidobacteria. Journal of Dairy Science, 84: 2152-2156.
[85]
Pisulewski P and Kostogrys RB (2003). Functional properties of foods of animal origin and the methods of their assessment. Pol. Journal Food and Nutrition Science, 12/53, SI 1: 65-73.
[86]
Reid G (2008). Probiotics and prebiotics–progress and challenges. Int. Dairy J. 18: 969-975.
[87]
Salovaara, H. (2004) Lactic acid bacteria in cereal-based products. In: Salminen, S., Von Wright A eds. Lactic acid bacteria: microbiology and functional aspects. 3rd ed. New York: Marcel Dekker Inc.
[88]
Saikia, D and Deka, SC (2011). Cereals: from staple food to nutraceuticals. International Food Research Journal, 18: 21 – 30.
[89]
Sanders, M.E (2003). Probiotics: considerations for human health. Nutrition Review, 61: 91-99.
[90]
Santoyo, MC; Loiseru, G; Rodriguez Sanoja, R; and Guyot, JP. (2003). Study of starch fermentation at low pH by Lactobacillus fermentum ogi E1 reveals uncoupling between growth and α-amylase production at pH 4.0. International Journal of Food Microbiology, 80: 77 – 87.
[91]
Sawadogo-Lingani, V. L. (2007). The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer. Journal of Applied Microbiology, 103: 765-777.
[92]
Servin, AL (2004). Antagonistic activities of lactobacilli and bifidobacteria against microbial pathogens. FEMS Microbiolological Reviews, 28, 405–440
[93]
Shah, NP (2007). Functional cultures and health benefits – A review. International. Dairy Journal, 17: 1262-1277.
[94]
Shahidi, F. and Ho CT., (2007). Antioxidant measurement and applications. ACS Symposium Series 956. American Chemical Society, Washington DC.
[95]
Shahidi F., (2000). Antioxidants in food and food antioxidants. Nahrung 44 (3): 158-163.
[96]
Shetty, P.H and Jespersen, L. (2006.) Saccharomyces cerevisiae and lactic acid bacteria as potential mycotoxin decontaminating agents. Trends in Food Science and Technology, 17: 48-55.
[97]
Shimizu, C; Kihara, M; Aeo, S; Araki, S; Ito, K and Hayashi, K. (2008). Effect of high β-glucan barley on serum cholesterol concentrations and visceral fat area in Japanese men. A randomized double blinded, placebo controlled trial. Plant Food for Human Nutrition, 63: 21 – 25.
[98]
Singh, A. Kumar, M. Ghosh, M and A. Gangul (2014).Traditional Foods and Beverages as Delivery Vehicles for Probiotics In: Biotechnology Vol. 8: Novel Drug Delivery B. Singh and O P Katare eds. Studium Press LLC ISBN: 9781626990234
[99]
Sopade, PA. and Kassum, AL. (1992). Rheological characterization of Nigerian liquid and semi-liquid foods. Kunun-zaki and Kunun gyada. Nigerian Food Journal. 10: 23 – 33.
[100]
Teniola, OD., Addo, PA., Brost, .M., Färber, P., Jany, KD., Alberts, JF., van Zyl, WH., Steyn, PS. and Holzapfel, WH. (2005). Degradation of aflatoxin B1 by cell-free extracts of Rhodococcus erythropolis and Mycobacterium fluoranthenivorans sp. nov. DSM44556. International Journal of Food Microbiology, 105: 111-117.
[101]
Vasiljevic T and Shah NP (2008). Probiotics. From Metchnikoff to bioactives. International Dairy Journal, 18: 714-728.
Open Science Scholarly Journals
Open Science is a peer-reviewed platform, the journals of which cover a wide range of academic disciplines and serve the world's research and scholarly communities. Upon acceptance, Open Science Journals will be immediately and permanently free for everyone to read and download.
CONTACT US
Office Address:
228 Park Ave., S#45956, New York, NY 10003
Phone: +(001)(347)535 0661
E-mail:
LET'S GET IN TOUCH
Name
E-mail
Subject
Message
SEND MASSAGE
Copyright © 2013-, Open Science Publishers - All Rights Reserved