11 research outputs found
Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa
Get PDFPredominance of bacillus spp. During the production of mantchoua, a traditional kapok seed fermented condiment from Burkina Faso
Get PDFMicrobial Ecology of Fermented Foods:Case Studies from Industrialized and Household Productions
No full textThe Effects of NaCl and Temperature on Growth and Survival of Yeast Strains Isolated from Danish Cheese Brines
No full text<i>Debaryomyces hansenii</i> Strains Isolated From Danish Cheese Brines Act as Biocontrol Agents to Inhibit Germination and Growth of Contaminating Molds
No full textTechnological properties of indigenous <i>Lactococcus lactis</i> strains isolated from Lait caillé, a spontaneous fermented milk from Burkina Faso
No full textThe utilisation of amino acids by <i>Debaryomyces hansenii</i> and <i>Yamadazyma triangularis</i> associated with cheese
No full textProbiotic potential of <i>Saccharomyces cerevisiae</i> and <i>Kluyveromyces marxianus</i> isolated from West African spontaneously fermented cereal and milk products
No full textMultifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs
No full textThe Effects of NaCl and Temperature on Growth and Survival of Yeast Strains Isolated from Danish Cheese Brines
No full text
