Bacterial and Fungal Dynamics During the Fermentation Process of Sesotho, a Traditional Beer of Southern Africa

Author:

Cason Errol D.,Mahlomaholo Bokang J.,Taole Matšepo M.,Abong George Ooko,Vermeulen Jan-G,de Smidt Olga,Vermeulen Marcele,Steyn Laurinda,Valverde Angel,Viljoen Bennie

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference75 articles.

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3. Cereal-based fermented foods of africa as functional foods.;Achi;Int. J. Microbiol. Appl.,2015

4. Antimicrobial potential of bacteriocins: in therapy, agriculture and food preservation.;Ahmad;Int. J. Antimicrob. Agents,2016

5. Functional yeasts and molds in fermented foods and beverages;Aidoo;Fermented Foods and Beverages of the World,2010

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