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Molecular Diversity of Lactic Acid Bacteria from Cassava Sour Starch (Colombia)

  • Published:2000-06 Issue:2 Volume:23 Page:285-291
  • ISSN:0723-2020
  • Container-title:Systematic and Applied Microbiology
  • language:en
  • Short-container-title:Systematic and Applied Microbiology

Author:

Omar Nabil Ben,Ampe Frederic,Raimbault Maurice,Guyot Jean-Pierre,Tailliez Patrick

Publisher

Elsevier BV

Subject

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

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2. Traditional Fermented Products: Potential Origin for Probiotic Strains;Current Food Science and Technology Reports;2024-04-12

3. The Cyanogenic Potential of Certain Cassava Varieties in Uganda and Their Fermentation-Based Detoxification;Cassava - Recent Updates on Food, Feed and Industry [Working Title];2023-04-04

4. Equipment and machinery for improving the fermentation process of indigenous foods;Indigenous Fermented Foods for the Tropics;2023

5. Proteomics and transcriptomics and their application in fermented foods;Indigenous Fermented Foods for the Tropics;2023
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