Isolation and Identification of Lactic Acid and Non-Acid Lactic Bacteria From Dgu of Western Africa Traditional Fermented Millet-Based Food

African Journal of Microbiology Research
doi 10.5897/ajmr2015.7548
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Academic Journals

Related search

Identification of Lactic Acid Bacteria in Traditional Fermented Rejang Shoot 'Lemea'

2019English

Glucose Consumption and Lactic Acid Formation in Millet Sourdough Fermented With Different Strains of Lactic Acid Bacteria

Journal of Microbiology, Biotechnology and Food Sciences
BiotechnologyMolecular BiologyMicrobiologyFood Science
2016English

Lactic Acid Bacteria in Philippine Traditional Fermented Foods

2013English

Identification and Characterisation of Lactic Acid Bacteria Isolated From Traditional Urfa Cheese

International Journal of Dairy Technology
BioengineeringProcess ChemistryTechnologyFood Science
2015English

Identification and Characterization of Lactic Acid Bacteria Isolated From Fermented Rice Bran Product

Advances in Microbiology
2013English

Isolation and Characterization of Lactic Acid Bacteria From Marketed Dochi (Taiwanese Fermented Black Beans).

Japanese Journal of Lactic Acid Bacteria
2005English

Isolation and Characterization of Lactic Acid Bacteria From Homemade Fermented Foods for Probiotic Applications

International Journal of Current Microbiology and Applied Sciences
2020English

Acid-Precipitation of Lactic Acid Bacteria Fermented Milk Beverages

Nihon Chikusan Gakkaiho
1978English

Acid-Precipitation of Lactic Acid Bacteria Fermented Milk Beverages

Nihon Chikusan Gakkaiho
1983English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy