149 related articles for article (PubMed ID: 20553347)
1. Development of starter culture for improved processing of Lafun, an African fermented cassava food product.
Padonou SW; Nielsen DS; Akissoe NH; Hounhouigan JD; Nago MC; Jakobsen M
J Appl Microbiol; 2010 Oct; 109(4):1402-10. PubMed ID: 20553347
[TBL] [Abstract][Full Text] [Related]
2. The microbiota of Lafun, an African traditional cassava food product.
Wilfrid Padonou S; Nielsen DS; Hounhouigan JD; Thorsen L; Nago MC; Jakobsen M
Int J Food Microbiol; 2009 Jul; 133(1-2):22-30. PubMed ID: 19493582
[TBL] [Abstract][Full Text] [Related]
3. Use of Lactobacillus strains to start cassava fermentations for Gari production.
Huch Née Kostinek M; Hanak A; Specht I; Dortu CM; Thonart P; Mbugua S; Holzapfel WH; Hertel C; Franz CM
Int J Food Microbiol; 2008 Dec; 128(2):258-67. PubMed ID: 18834642
[TBL] [Abstract][Full Text] [Related]
4. Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.
Kostinek M; Specht I; Edward VA; Schillinger U; Hertel C; Holzapfel WH; Franz CM
Syst Appl Microbiol; 2005 Aug; 28(6):527-40. PubMed ID: 16104351
[TBL] [Abstract][Full Text] [Related]
5. The use of a starter culture in the fermentation of cassava for the production of "kivunde", a traditional Tanzanian food product.
Kimaryo VM; Massawe GA; Olasupo NA; Holzapfel WH
Int J Food Microbiol; 2000 Jun; 56(2-3):179-90. PubMed ID: 10857544
[TBL] [Abstract][Full Text] [Related]
6. Selection of starter cultures for the production of sour cassava starch in a pilot-scale fermentation process.
Penido FCL; Piló FB; Sandes SHC; Nunes ÁC; Colen G; Oliveira ES; Rosa CA; Lacerda ICA
Braz J Microbiol; 2018; 49(4):823-831. PubMed ID: 29548717
[TBL] [Abstract][Full Text] [Related]
7. Antagonistic lactic acid bacteria in association with
Penido FCL; de Oliveira Goulart C; Galvão YCF; Teixeira CV; de Oliveira RBP; Borelli BM; Guimarães GM; Neumann E; Sande D; de Araújo RLB; Rosa CA; Lacerda ICA
J Food Sci Technol; 2019 Sep; 56(9):3969-3979. PubMed ID: 31477968
[TBL] [Abstract][Full Text] [Related]
8. Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters.
Vogelmann SA; Seitter M; Singer U; Brandt MJ; Hertel C
Int J Food Microbiol; 2009 Apr; 130(3):205-12. PubMed ID: 19239979
[TBL] [Abstract][Full Text] [Related]
9. Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast.
Freire AL; Ramos CL; Schwan RF
Food Res Int; 2015 Oct; 76(Pt 3):787-795. PubMed ID: 28455064
[TBL] [Abstract][Full Text] [Related]
10. On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof.
Lefeber T; Papalexandratou Z; Gobert W; Camu N; De Vuyst L
Food Microbiol; 2012 Jun; 30(2):379-92. PubMed ID: 22365351
[TBL] [Abstract][Full Text] [Related]
11. Kinetic analysis of strains of lactic acid bacteria and acetic acid bacteria in cocoa pulp simulation media toward development of a starter culture for cocoa bean fermentation.
Lefeber T; Janssens M; Camu N; De Vuyst L
Appl Environ Microbiol; 2010 Dec; 76(23):7708-16. PubMed ID: 20889778
[TBL] [Abstract][Full Text] [Related]
12. Microbiological and chemical characterisation of ting, a sorghum-based sourdough product from Botswana.
Sekwati-Monang B; Gänzle MG
Int J Food Microbiol; 2011 Nov; 150(2-3):115-21. PubMed ID: 21862164
[TBL] [Abstract][Full Text] [Related]
13. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
Panagou EZ; Schillinger U; Franz CM; Nychas GJ
Food Microbiol; 2008 Apr; 25(2):348-58. PubMed ID: 18206777
[TBL] [Abstract][Full Text] [Related]
14. Lactic acid bacteria and yeasts associated with spontaneous fermentations during the production of sour cassava starch in Brazil.
Lacerda IC; Miranda RL; Borelli BM; Nunes AC; Nardi RM; Lachance MA; Rosa CA
Int J Food Microbiol; 2005 Nov; 105(2):213-9. PubMed ID: 16153731
[TBL] [Abstract][Full Text] [Related]
15. Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food.
Mugula JK; Narvhus JA; Sørhaug T
Int J Food Microbiol; 2003 Jun; 83(3):307-18. PubMed ID: 12745235
[TBL] [Abstract][Full Text] [Related]
16. Exploitation of Prunus mahaleb fruit by fermentation with selected strains of Lactobacillus plantarum and Saccharomyces cerevisiae.
Gerardi C; Tristezza M; Giordano L; Rampino P; Perrotta C; Baruzzi F; Capozzi V; Mita G; Grieco F
Food Microbiol; 2019 Dec; 84():103262. PubMed ID: 31421756
[TBL] [Abstract][Full Text] [Related]
17. Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms.
Ho VTT; Fleet GH; Zhao J
Int J Food Microbiol; 2018 Aug; 279():43-56. PubMed ID: 29727857
[TBL] [Abstract][Full Text] [Related]
18. The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana.
Atter A; Diaz M; Tano-Debrah K; Parry-Hanson Kunadu A; Mayer MJ; Sayavedra L; Misita C; Amoa-Awua W; Narbad A
BMC Microbiol; 2024 May; 24(1):163. PubMed ID: 38745280
[TBL] [Abstract][Full Text] [Related]
19. Microbial, chemical and sensory properties of shalgams made using different production methods.
Tanguler H; Saris PE; Erten H
J Sci Food Agric; 2015 Mar; 95(5):1008-15. PubMed ID: 24924855
[TBL] [Abstract][Full Text] [Related]
20. Antimicrobial interactions of microbial species involved in the fermentation of cassava dough into agbelima with particular reference to the inhibitory effect of lactic acid bacteria on enteric pathogens.
Mante ES; Sakyi-Dawson E; Amoa-Awua WK
Int J Food Microbiol; 2003 Dec; 89(1):41-50. PubMed ID: 14580972
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
