Biomass production and small-scale testing of freeze-dried lactic acid bacteria starter strains for cassava fermentations

Food Control

Volumn 22, Issue 3-4, 2011, Pages 389-395

  Edward, Vinodh A ^a,b,c   Huch, Melanie ^d   Dortu, Carine ^e   Thonart, Philippe ^e   Egounlety, Moutairou ^f   Van Zyl, Petrus J ^a   Singh, Suren ^b   Holzapfel, Wilhelm H ^g   Franz, Charles M A P ^d  

^a DSI CSIR Nanotechnology Innovation Centre   (South Africa)

^b DURBAN UNIVERSITY OF TECHNOLOGY   (South Africa)

^c UNIVERSITY OF THE WITWATERSRAND   (South Africa)

^d FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^e UNIVERSITY OF LIÈGE   (Belgium)

^f UNIVERSITY OF ABOMEY CALAVI   (Benin)

^g Handong University   (South Korea)

Author keywords

Cassava; Fermentation; Gari; Lactic acid bacteria; Linamarin; Starter cultures

Indexed keywords

BACTERIA (MICROORGANISMS); GARI; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; MANIHOT ESCULENTA; WEISSELLA PARAMESENTEROIDES;

EID: 78649853204     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2010.09.008     Document Type: Article

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