Characterization of lactic acid bacteria and pathogens isolated from traditionally fermented foods, in relation to food safety and antimicrobial resistance in tribal hill areas of Northeast India
Traditional fermented food products are often connected to various indigenous tribes and thus vary due to ethnicity, geography, and natural resource availability. The indigenous tribes from India greatly rely on fermentation processes for food preservation, flavor, and nutrition. Fermented foods can...
| Autores principales: | , , , , , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Hindawi Limited
2023
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/130865 |
Ejemplares similares: Characterization of lactic acid bacteria and pathogens isolated from traditionally fermented foods, in relation to food safety and antimicrobial resistance in tribal hill areas of Northeast India
- Limiting the spillover of zoonotic pathogens from traditional food markets in developing countries and a new market design for risk-proofing
- Chapter 18. India: community seed banks and empowering tribal communities in the Kolli Hills
- Effects of Saccharomyces cerevisiae-lactic acid bacteria cocultured maize silage on dairy cows performance and in vitro rumen fermentation
- Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough
- 'I used to be ashamed'. The influence of an educational program on tribal and non-tribal children`s knowledge and valuation of wild food plants
- Looking beyond the Kuznets Hill? a characterization of the evolution of inequality in India during 1960-94