The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.2007.03306.x/fullpdf
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3. Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture maize dough;Annan;J Appl Microbiol,2003
4. Sorghum fermentation followed by spectroscopic techniques;Correia;Food Chem,2004
5. Phenotypic and molecular identification and clustering of lactic acid bacteria and yeast from wheat (species Triticum durum and Triticum aestivum) sourdoughs of southern Italy;Corsetti;Int J Food Microbiol,2001
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