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| Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in Ghana | | Applied and environmental microbiology AEM |
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| Study of physicochemical parameters and spontaneous fermentation during traditional production of munkoyo, an indigenous beverage produced in Democratic Republic of Congo | | Food control |
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| Identification of lactic acid bacteria isolated during traditional fura processing in Ghana | | Food microbiology |
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| Microbiological and chemical characterisation of ting, a sorghum-based sourdough product from Botswana | | International journal of food microbiology |
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| Microbiological Profile of Goat Meat Inoculated with Lactic Acid Bacteria Cultures and Stored at 30°C for 7 days | | Food and bioprocess technology |
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| Degradation of phytate by Pichia kudriavzevii TY13 and Hanseniaspora guilliermondii TY14 in Tanzanian togwa | | International journal of food microbiology |
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| The development of micronutrient supplemented probiotic yogurt for people living with HIV: Laboratory testing and sensory evaluation | | Innovative food science and emerging technologies |
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| Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil | | Food microbiology |
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| Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks | | International journal of food microbiology |
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| Application of molecular methods for routine identification of acetic acid bacteria | | International journal of food microbiology |
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| Food antioxidant capacity determined by chemical methods may underestimate the physiological antioxidant capacity | | Food research international |
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| Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures | | International journal of food microbiology |
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| Significance of yeasts in the fermentation of maize for ogi production | | Food microbiology |
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| Yeasts and lactic acid bacteria microbiota from masau (Ziziphus mauritiana) fruits and their fermented fruit pulp in Zimbabwe | | International journal of food microbiology |
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| Resistance of potential probiotic lactic acid bacteria and bifidobacteria of African and European origin to antimicrobials: Determination and transferability of the resistance genes to other bacteria | | International journal of food microbiology |
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| Method for reliable isolation of Lactobacillus sakei strains originating from Tunisian seafood and meat products | | International journal of food microbiology |
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| Microbial diversity in Tunisian olive fermentation brine as evaluated by small subunit rRNA - Single strand conformation polymorphism analysis | | International journal of food microbiology |
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| Analysis of Volatile Compounds Produced by 2 Strains of Lactococcus lactis Isolated from Leben (Tunisian Fermented Milk) Using Solid-Phase Microextraction-Gas Chromatography | | Journal of food science |
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| Functional characteristics of Lactobacillus spp. from traditional Maasai fermented milk products in Kenya | | International journal of food microbiology |
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| Bacteriocin-producing Lactobacillus strains isolated from poto poto, a Congolese fermented maize product, and genetic fingerprinting of their plantaricin operons | | International journal of food microbiology |
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| A traditional Sudanese fermented camel's milk product, Gariss, as a habitat of Streptococcus infantarius subsp. infantarius | | International journal of food microbiology |
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| Technological and safety properties of Lactobacillus plantarum strains isolated from a Tunisian traditional salted meat | | Meat science |
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| Use of Lactobacillus strains to start cassava fermentations for Gari production | | International journal of food microbiology |
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| Rep-PCR characterization and biochemical selection of lactic acid bacteria isolated from the Delta area of Egypt | | International journal of food microbiology |
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