Modeling mixed fermentation of gowé using selected Lactobacillus plantarum and Pichia kluyveri strains-Reference-Cited by-同舟云学术

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Modeling mixed fermentation of gowé using selected Lactobacillus plantarum and Pichia kluyveri strains

Published:2019-12 Issue: Volume:84 Page:103242
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Mestres Christian,Munanga Bettencourt de J.C.,Grabulos Joël,Loiseau Gérard

Funder

Instituto Nacional de Gestão de Bolsas de Estudo

Ministério do Ensino Superior of the República de Angola

CIRAD

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference33 articles.

1. Processing and quality attributes of gowe: a malted and fermented cereal-based beverage from Benin;Adinsi;Food Chain,2014

2. Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: case of gowe from Benin;Adinsi;Food Sci. Nutr.,2015

3. High tolerance of wild Lactobacillus plantarum and Oenococcus oeni strains to lyophilisation and stress environmental conditions of acid pH and ethanol;Alegría;FEMS Microbiol. Lett.,2004

4. Role of yeasts in table olive production;Arroyo-López;Int. J. Food Microbiol.,2008

5. Food spoilage yeasts: effects of pH, NaCl and temperature on growth;Betts;Food Control,1999

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1. Deciphering contaminants and toxins in fermented food for enhanced human health safeguarding;Comprehensive Reviews in Food Science and Food Safety;2024-08-21

2. Fermentation of Inula britannica using Lactobacillus plantarum SY12 increases of epigallocatechin gallate and attenuates toxicity;Food Chemistry;2023-12

3. Growth and Metabolism of Lacticaseibacillus casei and Lactobacillus kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage;Fermentation;2022-07-30

4. Modelling and predicting population of core fungi through processing parameters in spontaneous starter (Daqu) fermentation;International Journal of Food Microbiology;2022-02

5. Growth and Metabolism of Lactobacillus Casei and Lactobacillus Kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage;SSRN Electronic Journal;2022

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