Yeasts and lactic acid bacteria microbiota from masau (Ziziphus mauritiana) fruits and their fermented fruit pulp in Zimbabwe

Author:

Nyanga Loveness K.,Nout Martinus J.R.,Gadaga Tendekayi H.,Theelen Bart,Boekhout Teun,Zwietering Marcel H.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference39 articles.

1. Yeasts in cider-making;Beech,1993

2. The analysis, identification and determination of toxic substances in Kachasu;Brett;Transactions of the Zimbabwe Science Association,1992

3. Food fermentations: role of microorganisms in food production and preservation;Caplice;International Journal of Food Microbiology,1999

4. Enumeration of bacterial and yeast colonists of apple fruits and identification of epiphytic yeasts on pear fruits in the Pacific Northwest United States;Chand-Goyal;Microbial Research,1996

5. Partial purification and characterisation of a xylanase enzyme produced by a micro-organism isolated from selected indigenous fruits of Zimbabwe;Chivero;Food Chemistry,2001

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