Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin
- 1 June 1993
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 18 (4) , 279-287
- https://doi.org/10.1016/0168-1605(93)90151-6
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Computer-aided identification of lactic acid bacteria using the API 50 CHL systemLetters in Applied Microbiology, 1990
- Characterization and distribution of lactic acid bacteria in cassava fermentation during fufu productionJournal of Applied Bacteriology, 1990
- Characteristics of micro‐organisms of importance in the fermentation of fufu and ogi—two Nigerian foodsJournal of Applied Bacteriology, 1988
- Characterization and Distribution of Lactobacilli during Lactic Fermentation of Okra (Hibiscus esculentus)Journal of Food Science, 1986
- Involvement of Lactic Acid Bacteria in the Fermentation of TEF (Eragrosfis tef), an Ethiopian Fermented FoodJournal of Food Science, 1985
- Microbiological changes during the traditional production of ogi-baba, a West African fermented sorghum gruelJournal of Cereal Science, 1985
- Complete Heterolactic Acid Fermentation of Green Beans by Lactobacillus cellobiosisJournal of Food Science, 1983
- Fermentation Characteristics of Heterolactic Acid Bacteria in Green Bean JuiceJournal of Food Science, 1983
- Natural Lactic Acid Fermentation of Corn MealJournal of Food Science, 1981
- Fermentation studies on maize during the preparation of a traditional african starch‐cake foodJournal of the Science of Food and Agriculture, 1970