Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures

Author:

Kostinek M.,Specht I.,Edward V.A.,Pinto C.,Egounlety M.,Sossa C.,Mbugua S.,Dortu C.,Thonart P.,Taljaard L.,Mengu M.,Franz C.M.A.P.,Holzapfel W.H.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference45 articles.

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2. Effect of fermenting cassava with Rhizopus oryzae on the chemical composition of its flour and gari;Akindahunsi;La Rivista Italiana Delle Sostanze Grasse,1999

3. Fermentation of cassava;Akinrele;Journal of the Science of Food and Agriculture,1964

4. Lactic acid fermentation of cassava dough into agbelima;Amoa-Awua;International Journal of Food Microbiology,1996

5. Molecular diversity of lactic acid bacteria from cassava sour starch (Colombia);Ben Omar;Systematic and Applied Microbiology,2000

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