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Journal Abstract Search

201 related items for PubMed ID: 28576365

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  • 3. 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
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  • 5. 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
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  • 8. 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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  • 11. Effect of fungi fermentation on organoleptic properties, energy content and in-vitro multienzyme digestibility of cassava products (flour & gari).
    Akindahunsi AA, Oboh G.
    Nutr Health; 2003 Jul 31; 17(2):131-8. PubMed ID: 14653508
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  • 14. Lactic acid fermentation of cassava dough into agbelima.
    Amoa-Awua WK, Appoh FE, Jakobsen M.
    Int J Food Microbiol; 1996 Aug 31; 31(1-3):87-98. PubMed ID: 8880299
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  • 15. Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough.
    Dentice Maidana S, Aristimuño Ficoseco C, Bassi D, Cocconcelli PS, Puglisi E, Savoy G, Vignolo G, Fontana C.
    Int J Food Microbiol; 2020 Mar 02; 316():108425. PubMed ID: 31715547
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  • 16. Secretion of lysine in a broth medium by lactic bacteria and yeasts associated with garri production using a synthetic gene.
    Okafor N, Okeke BC, Umeh C, Ibenegbu C.
    Lett Appl Microbiol; 1999 Jun 02; 28(6):419-22. PubMed ID: 10389256
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  • 18. Enrichment of fermented cassava meal 'mchuchume' with micronutrient ingredients from soya bean flour and Moringa oleifera leaves powder.
    Alphonce S, Kaale LD, Millinga F, Rweyemamu LM.
    J Sci Food Agric; 2021 Jul 02; 101(9):3575-3581. PubMed ID: 33277688
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