Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food-Reference-Cited by-同舟云学术

Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food

Published:2005-08 Issue:6 Volume:28 Page:527-540
ISSN:0723-2020
Container-title:Systematic and Applied Microbiology
language:en
Short-container-title:Systematic and Applied Microbiology

Author:

Kostinek Melanie,Specht Ingrid,Edward Vinodh A.,Schillinger Ulrich,Hertel Christian,Holzapfel Wilhelm H.,Franz Charles M.A.P.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Ecology, Evolution, Behavior and Systematics,Microbiology

Reference52 articles.

1. Plasmid-associated bacteriocin production by a strain of Carnobacterium piscicola from meat;Ahn;Appl. Environ. Microbiol.,1990

2. Lactic acid fermentation of cassava dough into agbelima;Amoa-Awua;Int. J. Food Microbiol.,1996

3. Dynamics of the microbial community responsible for traditional sour cassava starch fermentation studied by denaturing gradient gel electrophoresis and quantitative rRNA hybridization;Ampe;Int. J. Food Microbiol.,2001

4. Phenotypic and genetic diversity of enterococci isolated from Italian cheeses;Andrighetto;J. Dairy Res.,2001

5. Identification and characterization of Leuconostoc fallax strains isolated from an industrial sauerkraut fermentation;Barrangou;Appl. Environ. Microbiol.,2002

Cited by 149 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The role of indigenous and traditional foods in achieving food security in Africa: A bibliometric snapshot and farm-to-fork perspective;CABI Reviews;2024-06-26

2. Functional Properties and Antioxidant Potentials of Kunun-zaki (A Non-Alcoholic Millet Beverage) Produced using Pediococcus pentosaceus and Pichia kudriavzevii;Food Biotechnology;2024-04-02

3. Identification of Dominant Lactic Acid Bacteria and Yeast Species from Teff Injera Dough Fermentation;Advancement of Science and Technology in Sustainable Manufacturing and Process Engineering;2023-12-13

4. Microbial Diversity in African Foods and Beverages: A Systematic Assessment;Current Microbiology;2023-11-26

5. Isolation and identification of dominant lactic acid bacteria and yeast species from teff (Eragrostis teff) injera dough fermentation;CyTA - Journal of Food;2023-11-17