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Journal Abstract Search

147 related items for PubMed ID: 11393690

  • 1. Characteristics and significance of yeasts' involvement in cassava fermentation for 'fufu' production.
    Oyewole OB.
    Int J Food Microbiol; 2001 May 10; 65(3):213-8. PubMed ID: 11393690
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  • 2. The contribution of moulds and yeasts to the fermentation of 'agbelima' cassava dough.
    Amoa-Awua WK, Frisvad JC, Sefa-Dedeh S, Jakobsen M.
    J Appl Microbiol; 1997 Sep 10; 83(3):288-96. PubMed ID: 9351208
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  • 3. Significance of yeasts in the fermentation of maize for ogi production.
    Omemu AM, Oyewole OB, Bankole MO.
    Food Microbiol; 2007 Sep 10; 24(6):571-6. PubMed ID: 17418307
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  • 4. 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 15; 130(3):205-12. PubMed ID: 19239979
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  • 5. Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation.
    Ramos CL, de Sousa ES, Ribeiro J, Almeida TM, Santos CC, Abegg MA, Schwan RF.
    Food Microbiol; 2015 Aug 15; 49():182-8. PubMed ID: 25846929
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  • 6. 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 15; 28(6):527-40. PubMed ID: 16104351
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  • 7. 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 15; 89(1):41-50. PubMed ID: 14580972
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  • 9. Lactic acid fermentation of cassava dough into agbelima.
    Amoa-Awua WK, Appoh FE, Jakobsen M.
    Int J Food Microbiol; 1996 Aug 15; 31(1-3):87-98. PubMed ID: 8880299
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  • 12. 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 31; 133(1-2):22-30. PubMed ID: 19493582
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  • 17. 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 25; 83(3):307-18. PubMed ID: 12745235
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  • 20. Fermentability of grape must after inhibition with dimethyl dicarbonate (DMDC).
    Delfini C, Gaia P, Schellino R, Strano M, Pagliara A, Ambrò S.
    J Agric Food Chem; 2002 Sep 25; 50(20):5605-11. PubMed ID: 12236685
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