Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2018.04.065
Abstract: Cereal-based fermented beverages are non-dairy products which are considered possible carriers for probiotic strains and alternatives for use by vegans and lactose-intolerant consumers. In the present work, the commercial probiotic, Lactobacillus paracasei LBC-81, was used… read more here.
Keywords: acid; cerevisiae ccma; maize based; yeast ... See more keywords
Sustainable intensification and household dietary diversity in maize-based farming systems of Zambia and Zimbabwe
Sign Up to like & getrecommendations! Published in 2023 at "Outlook on Agriculture"
DOI: 10.1177/00307270221150660
Abstract: With only four years before the end date for the United Nations Decade of Action on Nutrition, the need to identify nutrition-sensitive and sustainable agricultural interventions that can address hunger and malnutrition cannot be more… read more here.
Keywords: sustainable intensification; intensification; maize based; diversity maize ... See more keywords
Quality Protein Maize Based on Reducing Sulfur in Leaf Cells
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DOI: 10.1534/genetics.117.300288
Abstract: Low levels of the essential amino acids lysine (Lys) and methionine (Met) in a maize-based diet are a major cost to feed and food. Lys deficiency is due to the abundance of Lys-poor proteins in… read more here.
Keywords: quality; based reducing; maize based; protein maize ... See more keywords
Seasonal Changes in a Maize-Based Polyculture of Central Mexico Reshape the Co-occurrence Networks of Soil Bacterial Communities
Sign Up to like & getrecommendations! Published in 2017 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2017.02478
Abstract: The milpa is a traditional maize-based polyculture in Mexico that is typically practiced as rainfed agriculture. Because milpa cultivation has been practiced over a vast range of environmental and cultural conditions, this agroecosystem is recognized… read more here.
Keywords: diversity; bacterial communities; maize based; occurrence ... See more keywords
Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods
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DOI: 10.3920/wmj2017.2184
Abstract: Maize, which contributes to a large portion of the African diet and serves as the base substrate for many fermented cereal products, has been reported to be contaminated with fumonisins. This study aimed to evaluate… read more here.
Keywords: maize based; based foods; fermented maize; acid bacteria ... See more keywords