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225 related items for PubMed ID: 12423921

  • 1. Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food.
    Mugula JK, Nnko SA, Narvhus JA, Sørhaug T.
    Int J Food Microbiol; 2003 Feb 15; 80(3):187-99. PubMed ID: 12423921
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. Proteolytic activities in togwa, a Tanzanian fermented food.
    Mugula JK, Sørhaug T, Stepaniak L.
    Int J Food Microbiol; 2003 Jul 15; 84(1):1-12. PubMed ID: 12781948
    [Abstract] [Full Text] [Related]

  • 4. Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage.
    Muyanja CM, Narvhus JA, Treimo J, Langsrud T.
    Int J Food Microbiol; 2003 Feb 15; 80(3):201-10. PubMed ID: 12494920
    [Abstract] [Full Text] [Related]

  • 5. Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage.
    Mukisa IM, Byaruhanga YB, Muyanja CMBK, Langsrud T, Narvhus JA.
    Food Sci Nutr; 2017 May 15; 5(3):702-712. PubMed ID: 28572960
    [Abstract] [Full Text] [Related]

  • 6. Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin.
    Hounhouigan DJ, Nout MJ, Nago CM, Houben JH, Rombouts FM.
    Int J Food Microbiol; 1993 Jun 01; 18(4):279-87. PubMed ID: 8347427
    [Abstract] [Full Text] [Related]

  • 7. 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 01; 25(2):348-58. PubMed ID: 18206777
    [Abstract] [Full Text] [Related]

  • 8. Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa.
    Houngbédji M, Johansen P, Padonou SW, Akissoé N, Arneborg N, Nielsen DS, Hounhouigan DJ, Jespersen L.
    Food Microbiol; 2018 Dec 01; 76():267-278. PubMed ID: 30166150
    [Abstract] [Full Text] [Related]

  • 9. Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin.
    Vieira-Dalodé G, Jespersen L, Hounhouigan J, Moller PL, Nago CM, Jakobsen M.
    J Appl Microbiol; 2007 Aug 01; 103(2):342-9. PubMed ID: 17650194
    [Abstract] [Full Text] [Related]

  • 10. Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation.
    Coulin P, Farah Z, Assanvo J, Spillmann H, Puhan Z.
    Int J Food Microbiol; 2006 Feb 01; 106(2):131-6. PubMed ID: 16213052
    [Abstract] [Full Text] [Related]

  • 11. Microflora of Boza, a traditional fermented Turkish beverage.
    Hancioğlu O, Karapinar M.
    Int J Food Microbiol; 1997 Apr 15; 35(3):271-4. PubMed ID: 9105937
    [Abstract] [Full Text] [Related]

  • 12. 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 14; 24(1):163. PubMed ID: 38745280
    [Abstract] [Full Text] [Related]

  • 13. The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods.
    Mukisa IM, Porcellato D, Byaruhanga YB, Muyanja CM, Rudi K, Langsrud T, Narvhus JA.
    Int J Food Microbiol; 2012 Nov 01; 160(1):1-10. PubMed ID: 23141639
    [Abstract] [Full Text] [Related]

  • 14. Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana.
    Halm M, Lillie A, Sørensen AK, Jakobsen M.
    Int J Food Microbiol; 1993 Jul 01; 19(2):135-43. PubMed ID: 8398627
    [Abstract] [Full Text] [Related]

  • 15. Microbial succession and metabolite changes during long-term storage of Kimchi.
    Jeong SH, Lee SH, Jung JY, Choi EJ, Jeon CO.
    J Food Sci; 2013 May 01; 78(5):M763-9. PubMed ID: 23550842
    [Abstract] [Full Text] [Related]

  • 16. Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink.
    Lei V, Jakobsen M.
    J Appl Microbiol; 2004 May 01; 96(2):384-97. PubMed ID: 14723700
    [Abstract] [Full Text] [Related]

  • 17. Headspace flavour compounds produced by yeasts and lactobacilli during fermentation of preferments and bread doughs.
    Torner MJ, Martínez-Anaya MA, Antuña B, Benedito de Barber C.
    Int J Food Microbiol; 1992 May 01; 15(1-2):145-52. PubMed ID: 1622751
    [Abstract] [Full Text] [Related]

  • 18. The antimicrobial activity of lactic acid bacteria from fermented maize (kenkey) and their interactions during fermentation.
    Olsen A, Halm M, Jakobsen M.
    J Appl Bacteriol; 1995 Nov 01; 79(5):506-12. PubMed ID: 8567490
    [Abstract] [Full Text] [Related]

  • 19. Production of folates by yeasts in Tanzanian fermented togwa.
    Hjortmo SB, Hellström AM, Andlid TA.
    FEMS Yeast Res; 2008 Aug 01; 8(5):781-7. PubMed ID: 18547328
    [Abstract] [Full Text] [Related]

  • 20. Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana.
    Camu N, De Winter T, Verbrugghe K, Cleenwerck I, Vandamme P, Takrama JS, Vancanneyt M, De Vuyst L.
    Appl Environ Microbiol; 2007 Mar 01; 73(6):1809-24. PubMed ID: 17277227
    [Abstract] [Full Text] [Related]

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