Local domestication of lactic acid bacteria via cassava beer fermentation-Reference-Cited by-同舟云学术

Local domestication of lactic acid bacteria via cassava beer fermentation

Published:2014-07-08 Issue: Volume:2 Page:e479
ISSN:2167-8359
Container-title:PeerJ
language:en
Short-container-title:

Author:

Colehour Alese M.¹²,Meadow James F.²,Liebert Melissa A.¹,Cepon-Robins Tara J.¹,Gildner Theresa E.¹,Urlacher Samuel S.³,Bohannan Brendan J.M.²,Snodgrass J. Josh¹,Sugiyama Lawrence S.¹

Affiliation:

1. Department of Anthropology, University of Oregon, Eugene, OR, USA

2. Institute of Ecology and Evolution, University of Oregon, Eugene, OR, USA

3. Department of Human Evolutionary Biology, Harvard University, Cambridge, MA, USA

Publisher

PeerJ

Subject

General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology,General Medicine,General Neuroscience

Link

https://peerj.com/articles/479.pdf

Reference62 articles.

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2. Antifungal activity of bacteriocins of lactic acid bacteria from some Nigerian fermented foods;Adebayo;Research Journal of Microbiology,2010

3. Protein improvement in gari by the use of pure cultures of microorganisms involved in the natural fermentation process;Ahaotu;Pakistan Journal of Biological Sciences,2011

4. Drivers of liking for yogurt drinks with prebiotics and probiotics;Allgeyer;Journal of Food Science,2010

5. Improvement in the nutritive quality of cassava and its by-products through microbial fermentation;Aro;African Journal of Biotechnology,2008

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