Author:Kostinek, M; Specht, I; Edward, VA; Schillinger, U; Hertel, C; Holzapfel, WH; Franz, CMAPDate:Aug 2005Traditional fermentation of cassava is dominated by a lactic acid bacteria (LAB) population. Fermentation is important for improving product flavour and aroma as well as safety, especially by reduction of its toxic cyanogenic glycosides. The ...Read more