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Journal Abstract Search

160 related items for PubMed ID: 8398627

  • 1. 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; 19(2):135-43. PubMed ID: 8398627
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  • 4. 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; 79(5):506-12. PubMed ID: 8567490
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  • 5. 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; 53(5):367-73. PubMed ID: 12396461
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  • 6. Experiences with the use of a starter culture in the fermentation of maize for 'kenkey' production in Ghana.
    Halm M, Osei-Yaw A, Hayford A, Kpodo KA, Amoa-Awua WK.
    World J Microbiol Biotechnol; 1996 Sep; 12(5):531-6. PubMed ID: 24415385
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  • 7. 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
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  • 8. 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
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  • 9. Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries.
    Fujimoto A, Ito K, Narushima N, Miyamoto T.
    J Biosci Bioeng; 2019 May 15; 127(5):575-581. PubMed ID: 30392963
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  • 12. 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
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  • 18. 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
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  • 19. Culture-independent quantification of physiologically-active microbial groups in fermented foods using rRNA-targeted oligonucleotide probes: application to pozol, a Mexican lactic acid fermented maize dough.
    Ampe F, ben Omar N, Guyot JP.
    J Appl Microbiol; 1999 Jul 01; 87(1):131-40. PubMed ID: 10432594
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  • 20. Functional properties of selected starter cultures for sour maize bread.
    Edema MO, Sanni AI.
    Food Microbiol; 2008 Jun 01; 25(4):616-25. PubMed ID: 18456117
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