Now showing items 1-2 of 2

  • Development of a Nigerian fermented maize food “Akamu” as a functional food 

    Obinna-Echem, Patience Chisa (University of Plymouth, 2014)
    Akamu is a lactic acid bacteria fermented cereal-based food that complements infant diets in most African countries. Uncontrolled fermentation increases the variability in quality and safety of akamu. This study was aimed ...
  • Immunomodulatory effects of Lactobacillus casei Shirota 

    Chorley, S. (University of Plymouth, 2014)
    Lactic acid bacteria (LAB) are present in the intestine and the beneficial role played by these microorganisms in humans has been extensively reported. They are frequently used as probiotics to improve some biological ...

All items in PEARL are protected by copyright law.
Author manuscripts deposited to comply with open access mandates are made available in accordance with publisher policies. Please cite only the published version using the details provided on the item record or document. In the absence of an open licence (e.g. Creative Commons), permissions for further reuse of content should be sought from the publisher or author.
Theme by 
@mire NV