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1.
Influence of cofermentation by amylolytic Lactobacillus plantarum and Lactococcus lactis strains on the fermentation process and rheology of sorghum porridge.
Appl Environ Microbiol
; 78(15): 5220-8, 2012 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-22610432
2.
Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage.
Food Sci Nutr
; 5(3): 702-712, 2017 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-28572960
3.
The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods.
Int J Food Microbiol
; 160(1): 1-10, 2012 Nov 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-23141639
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