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Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures
Kostinek, M
;
Specht, I
;
Edward, VA
;
Pinto, C
;
Egounlety, M
;
Sossa, C
;
Mbugua, S
;
Dortu, C
;
Thonart, P
;
Taljaard, L
;
Mengu, M
;
Franz, CMAP
;
Holzapfel, WH
(
Elsevier B.V
,
2007-03
)
Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food
Kostinek, M
;
Specht, I
;
Edward, VA
;
Schillinger, U
;
Hertel, C
;
Holzapfel, WH
;
Franz, CMAP
(
Urban & Fischer Verlag
,
2005-08
)
Isolation and screening of microorganisms from a gari fermentation process for starter culture development
Edward, VA
;
Egounlety, M
;
Huch, M
;
Van Zyl, PJ
;
Singh, S
;
Nesengani, ND
;
Haakuria, VM
;
Franz, CMAP
(
Academic Journals
,
2012-08
)
Biomass production and small-scale testing of freeze-dried lactic acid bacteria starter strains for cassava fermentations
Edward, VA
;
Huch, M
;
Dortu, C
;
Thonart, P
;
Egounlety, M
;
Van Zyl, PJ
;
Singh, S
;
Holzapfel, WH
;
Franz, CMAP
(
Elsevier
,
2011-03
)
Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari
Yao, AA
;
Dortu, C
;
Egounlety, M
;
Pinto, C
;
Edward, VA
;
Huch, M
;
Franz, CMAP
;
Holzapfel, W
;
Mbugua, S
;
Mengu, M
;
Thonart, P
(
Academic Journals
,
2009-10
)
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Edward, VA (5)
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Gari (5)
Lactic acid bacteria (5)
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Developing countires (1)
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