CareLit · DOI-Nachweis · Aktuelle Ernährungsmedizin
Isolation, Characterization and Identification of Potentially Probiotic Lactobacilli from Kimere; a Spontaneously Fermented pearl Millet Dough from Mbeere, Kenya (East Africa)
DOI 10.1055/s-2007-983414
Bibliografische Angaben
Nachweis in CareLit
Autor:innenNjeru, P.N.; Rösch, N.; Ghadimi, D.; Schrezenmeir, J.; de Vrese, M.; Heller, K.
ZeitschriftAktuelle Ernährungsmedizin
Ausgabe3/2007
Jahrgang / SeitenJg. 19 · S. 1 bis 1
Kernaussage aus der Literatur
Abstract-Vorschau
Introduction: Kimere is spontaneously fermented pearl millet dough, prepared by wet-milling on a grinding stone using traditional technology. The product is common among the Mbeere community of Kenya, East Africa. The product is fermented for 18–24 hours prior to consumption and it's consumed in its active fermenting state. This means that the consumer ingests live bacteria in the product. Objective: The objective o…
Zitieren
Zitierempfehlung
Njeru, P.N.; Rösch, N.; Ghadimi, D.; Schrezenmeir, J.; de Vrese, M.; Heller, K (2007) Isolation, Characterization and Identification of Potentially Probiotic Lactobacilli from Kimere; a Spontaneously Fermented pearl Millet Dough from Mbeere, Kenya (East Africa). Aktuelle Ernährungsmedizin, 19 (3), 1 bis 1. https://doi.org/10.1055/s-2007-983414
Mit CareLit weiterarbeiten