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Journal Abstract Search

130 related items for PubMed ID: 9351208

  • 1. 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; 83(3):288-96. PubMed ID: 9351208
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  • 2. Lactic acid fermentation of cassava dough into agbelima.
    Amoa-Awua WK, Appoh FE, Jakobsen M.
    Int J Food Microbiol; 1996 Aug; 31(1-3):87-98. PubMed ID: 8880299
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  • 3. 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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  • 4. Microbial modification of the texture of grated cassava during fermentation into akyeke.
    Obilie EM, Tano-Debrah K, Amoa-Awua WK.
    Int J Food Microbiol; 2003 Dec 31; 89(2-3):275-80. PubMed ID: 14623393
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  • 8. Protein improvement in Gari by the use of pure cultures of microorganisms involved in the natural fermentation process.
    Ahaotu I, Ogueke CC, Owuamanam CI, Ahaotu NN, Nwosu JN.
    Pak J Biol Sci; 2011 Oct 15; 14(20):933-8. PubMed ID: 22514894
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  • 9. Contribution of selected fungi to the reduction of cyanogen levels during solid substrate fermentation of cassava.
    Essers AJ, Jurgens CM, Nout MJ.
    Int J Food Microbiol; 1995 Jul 15; 26(2):251-7. PubMed ID: 7577362
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  • 12. The use of a starter culture in the fermentation of cassava for the production of "kivunde", a traditional Tanzanian food product.
    Kimaryo VM, Massawe GA, Olasupo NA, Holzapfel WH.
    Int J Food Microbiol; 2000 Jun 01; 56(2-3):179-90. PubMed ID: 10857544
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  • 13. A comparison of the production of ethanol between simultaneous saccharification and fermentation and separate hydrolysis and fermentation using unpretreated cassava pulp and enzyme cocktail.
    Zhu M, Li P, Gong X, Wang J.
    Biosci Biotechnol Biochem; 2012 Jun 01; 76(4):671-8. PubMed ID: 22484928
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  • 14. Significance of yeasts and moulds occurring in maize dough fermentation for 'kenkey' production.
    Jespersen L, Halm M, Kpodo K, Jakobsen M.
    Int J Food Microbiol; 1994 Dec 01; 24(1-2):239-48. PubMed ID: 7703017
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  • 16. 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 Dec 01; 17(2):131-8. PubMed ID: 14653508
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  • 17. [Evaluation of the cellulase cost during the cassava cellulose ethanol fermentation process].
    Fang Z, Deng H, Zhang X, Zhang J, Bao J.
    Sheng Wu Gong Cheng Xue Bao; 2013 Mar 01; 29(3):312-24. PubMed ID: 23789272
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  • 19. 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 01; 49():182-8. PubMed ID: 25846929
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