Similar Items: Molecular characterization and population dynamics of lactic acid bacteria during the fermentation of sorghum
- NUTRITIONAL AND BIOCHEMICAL CHARACTERISTICS OF LACTIC ACID BACTERIA-CHALLENGED SORGHUM AND ITS FERMENTATION PRODUCT
- Lactic acid bacteria in South African indigenous fermented milks and the evaluation of selected strains for application in the manufacturing of cultured milk
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- The selection of lactic acid bacteria to be used as starter cultures for Ting production
- Taxonomy and physiology of lactic acid bacteria from fortified and natural wines
- Molecular screening of lactic acid bacteria enzymes and their regulation under oenological conditions
Author: Cloete, T.E. (Thomas Eugene), 1958-
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