Microbiological and biochemical characterization of cassava retting, a traditional lactic acid fermentation for foo-foo (cassava flour) production

Applied and Environmental Microbiology

Volumn 62, Issue 8, 1996, Pages 2854-2858

  Brauman, Alain ^a,b   Kéléké, Simon ^a   Malonga, Maurice ^a   Miambi, Edouard ^a   Ampe, Frederic ^a,c  

^a INSTITUT DE RECHERCHE POUR LE DÉVELOPPEMENT   (France)

^b UNIVERSITÉ PARIS EST CRÉTEIL   (France)

^c INSA   (France)

Author keywords

[No Author keywords available]

Indexed keywords

LACTIC ACID; PECTIN; POLYGALACTURONASE;

ANAEROBIC METABOLISM; ARTICLE; CASSAVA; CHEMICAL REACTION KINETICS; FERMENTATION; FLOUR; FOOD PRESERVATION; LACTOBACILLUS; OXYGEN TENSION; PHYSICAL CHEMISTRY;

EID: 0029740556     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/aem.62.8.2854-2858.1996     Document Type: Article

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