Isolation and identification of lactic acid bacteria with probiotic potential from fermented flour of selected banana varieties grown in Sri Lanka

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dc.contributor.authorDivisekera, D.M.W.D.
dc.contributor.authorSamarasekera, J.K.R.R.
dc.contributor.authorHettiarachchi, C.
dc.contributor.authorGooneratne, J.
dc.contributor.authorChoudhary, M.I.
dc.contributor.authorGopalakrishnan, S.
dc.date.accessioned2019-05-06T04:50:19Z
dc.date.available2019-05-06T04:50:19Z
dc.date.issued2019-03
dc.identifier.citationJournal of the National Science Foundation of Sri Lanka,47(1):p.3-16
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/24506
dc.publisherNSF:Colombo
dc.subjectFermented banana flour
dc.subjectLactic acid bacteria
dc.subjectProbiotics
dc.titleIsolation and identification of lactic acid bacteria with probiotic potential from fermented flour of selected banana varieties grown in Sri Lanka
dc.typeArticle

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