Similar Items: Reducing fumonisin exposure in African fermented maize-based foods with lactic acid bacteria
- Lactic acid bacteria from traditionally fermented African food affect the diarrhoeagenic potential of enteroaggregative Escherichia coli
- Isolation, identification and characterization of enzyme-producing lactic acid bacteria from traditional fermented foods
- Molecular characterization and population dynamics of lactic acid bacteria during the fermentation of sorghum
- Alkaline fermentation of Bambara groundnut (Vigna subterranean L. Verdc. ) as dawadawa-like African food condiment
- Lactic acid bacteria as antagonists of phytopathogenic bacteria
- NUTRITIONAL AND BIOCHEMICAL CHARACTERISTICS OF LACTIC ACID BACTERIA-CHALLENGED SORGHUM AND ITS FERMENTATION PRODUCT
Author: Buys, E.M. (Elna Maria)
- Acid adaptation of Escherichia coli O157:H7 in fermented goat milk
- Heat inactivation and survival of Listeria monocytogenes during polony production and shelf life
- Viability and functionality of Lacticaseibacillus rhamnosus and Bifidobacterium spp. in yoghurt
- Investigating the microbiological profile of motoho, a fermented sorghum beverage
- Application of predictive food microbiology to reduce food waste
- Growth of E. coli in reduced salt cheddar cheese