Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product-Reference-Cited by-同舟云学术

Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product

Published:2021-03-11 Issue:2 Volume:52 Page:869-881
ISSN:1517-8382
Container-title:Brazilian Journal of Microbiology
language:en
Short-container-title:Braz J Microbiol

Author:

Obioha Promiselynda Ijeoma^ORCID,Ouoba L. Irene I.,Anyogu Amarachukwu,Awamaria Brigitte,Atchia Sarah,Ojimelukwe Philippa C.,Sutherland Jane P.,Ghoddusi Hamid B.

Publisher

Springer Science and Business Media LLC

Subject

Microbiology,Computer Networks and Communications,Hardware and Architecture,Software

Link

https://link.springer.com/content/pdf/10.1007/s42770-021-00461-y.pdf

Reference56 articles.

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2. Gadaga TH, Mutukumira AN, Naruhus JA (2000) Enumeration and identification of yeast isolated from zinmbawean traditional fermented milk. Int Dairy J 10:459–466

3. Narvhus JA, Gadaga TH (2003) The role of interaction between yeasts and lactic acid bacteria in African fermented milks: a review. Int J Food Microbiol 86:51–60

4. Gonfa A, Foster HA, Holzapfel WH (2001) Field survey and literature review on traditional fermented milk product of Ethiopia. Int J Food Microbiol 68:173–186

5. Oyewole OB (1997) Lactic fermented food in Africa and their benefit. Food Control 8:289–297

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