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936 related items for PubMed ID: 16213052

  • 1. 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]

  • 2. 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 25; 105(2):213-9. PubMed ID: 16153731
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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 31; 25(2):348-58. PubMed ID: 18206777
    [Abstract] [Full Text] [Related]

  • 5. Souring and breakdown of cyanogenic glucosides during the processing of cassava into akyeke.
    Obilie EM, Tano-Debrah K, Amoa-Awua WK.
    Int J Food Microbiol; 2004 May 15; 93(1):115-21. PubMed ID: 15135588
    [Abstract] [Full Text] [Related]

  • 6. The microflora of fermented nixtamalized corn.
    Sefa-Dedeh S, Cornelius B, Amoa-Awua W, Sakyi-Dawson E, Afoakwa EO.
    Int J Food Microbiol; 2004 Oct 01; 96(1):97-102. PubMed ID: 15358510
    [Abstract] [Full Text] [Related]

  • 7. Microbial population present in fermented beverage 'cauim' produced by Brazilian Amerindians.
    Almeida EG, Rachid CC, Schwan RF.
    Int J Food Microbiol; 2007 Nov 30; 120(1-2):146-51. PubMed ID: 17888538
    [Abstract] [Full Text] [Related]

  • 8. Postprocessing microflora of commercial attieke (a fermented cassava product) produced in the south of Côte d'Ivoire.
    Kouamé AK, Djéni TN, N'guessan FK, Dje MK.
    Lett Appl Microbiol; 2013 Jan 30; 56(1):44-50. PubMed ID: 23078634
    [Abstract] [Full Text] [Related]

  • 9. Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.
    Kostinek M, Specht I, Edward VA, Pinto C, Egounlety M, Sossa C, Mbugua S, Dortu C, Thonart P, Taljaard L, Mengu M, Franz CM, Holzapfel WH.
    Int J Food Microbiol; 2007 Mar 20; 114(3):342-51. PubMed ID: 17188771
    [Abstract] [Full Text] [Related]

  • 10. Identification of hazards and critical control points during attiéké (a fermented cassava product) process in Côte d'Ivoire.
    Kouamé AK, Bouatenin MJK, Djéni TN, Dje KM.
    Lett Appl Microbiol; 2020 Feb 20; 70(2):87-94. PubMed ID: 31705681
    [Abstract] [Full Text] [Related]

  • 11. 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 20; 28(6):527-40. PubMed ID: 16104351
    [Abstract] [Full Text] [Related]

  • 12. The effect of Lactobacillus buchneri on the fermentation, aerobic stability and ruminal degradability of maize silage.
    Filya I, Sucu E, Karabulut A.
    J Appl Microbiol; 2006 Dec 20; 101(6):1216-23. PubMed ID: 17105551
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. 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]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them.
    Simova E, Simov Z, Beshkova D, Frengova G, Dimitrov Z, Spasov Z.
    Int J Food Microbiol; 2006 Mar 15; 107(2):112-23. PubMed ID: 16297479
    [Abstract] [Full Text] [Related]

  • 17. The effect of Lactobacillus buchneri, Lactobacillus plantarum, or a chemical preservative on the fermentation and aerobic stability of corn silage.
    Ranjit NK, Kung L.
    J Dairy Sci; 2000 Mar 15; 83(3):526-35. PubMed ID: 10750111
    [Abstract] [Full Text] [Related]

  • 18. Isolation, characterization and identification of lactic acid bacteria and yeasts from sour Mifen, a traditional fermented rice noodle from China.
    Lu ZH, Peng HH, Cao W, Tatsumi E, Li LT.
    J Appl Microbiol; 2008 Sep 15; 105(3):893-903. PubMed ID: 18399975
    [Abstract] [Full Text] [Related]

  • 19. Succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: insights from a PCR-based approach.
    Singh AK, Ramesh A.
    Food Microbiol; 2008 Apr 15; 25(2):278-87. PubMed ID: 18206770
    [Abstract] [Full Text] [Related]

  • 20. Microbiological evaluation of ghanaian maize dough co-fermented with cowpea.
    Sanni AI, Sefa-Dedeh S, Sakyi-Dawson E, Asiedu M.
    Int J Food Sci Nutr; 2002 Sep 15; 53(5):367-73. PubMed ID: 12396461
    [Abstract] [Full Text] [Related]

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