Lactic acid food fermentation in tropical climates-Reference-Cited by-同舟云学术

Lactic acid food fermentation in tropical climates

Published:1999 Issue: Volume: Page:395-401
ISSN:
Container-title:Lactic Acid Bacteria: Genetics, Metabolism and Applications
language:
Short-container-title:

Author:

Nout M. J. R.,Sarkar P. K.

Publisher

Springer Netherlands

Link

http://link.springer.com/content/pdf/10.1007/978-94-017-2027-4_26

Reference43 articles.

1. Adams MR & Nicolaides L (1997) Review of the sensitivity of different foodborne pathogens to fermentation. Food Control 8: 227–240

2. Amoa-Awua WKA & Jakobsen M (1995) The role of Bacillus species in the fermentation of cassava. J. Appl. Bacteriol. 79: 250–256

3. Amoa-Awua WKA, Appoh FE & Jakobsen M (1996) Lactic acid fennentation of cassava dough into agbelima. Int. J. Food Microbiol. 31: 87–98

4. Arihantana MB & Buckle KA (1987) Cassava detoxication during tape fermentation with traditional inoculum. Int. J. Food Sci. Technol. 22: 41–48

5. Balasubramanyam BV & Varadaraj MC (1994) Dahi as a potential source of lactic acid bacteria active against foodborne pathogenic and spoilage bacteria. J. Food Sci. Technol. - Mysore 31: 241243

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