Lactic acid bacteria and yeasts involved in the fermentation ofamabere amaruranu, a Kenyan fermented milk

Lignende værker

• Volatile Organic Compounds in Naturally Fermented Milk and Milk Fermented Using Yeasts, Lactic Acid Bacteria and Their Combinations As Starter Cultures
  af: Bennie C. Viljoen, et al.
  Udgivet: (2007-01-01)
• Bacteriophages of lactic acid bacteria and their impact on milk fermentations
  af: Garneau, Josiane E, et al.
  Udgivet: (2011)
• Separation of viable lactic acid bacteria from fermented milk
  af: Nishino, Tomohiko, et al.
  Udgivet: (2018)
• Optimal Cultivation Time for Yeast and Lactic Acid Bacteria in Fermented Milk and Effects of Fermented Soybean Meal on Rumen Degradability Using Nylon Bag Technique
  af: Polyorach, S., et al.
  Udgivet: (2016)
• Folate in Milk Fermented by Lactic Acid Bacteria from Different Food Sources
  af: Mahara, Fenny Amilia, et al.
  Udgivet: (2021)