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Yeasts and bacteria associated with kocho, an Ethiopian fermented food produced from enset (Ensete ventricosum)
Enset (Ensete ventricosum) is the basis of the staple food consumed by about 20% of the Ethiopian population. Kocho is one of the food products generated from enset by spontaneous fermentation of decorticated and pulverized pseudostem and corm sections. We isolated culturable microbes associated wit...
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| Publicat a: | Antonie Van Leeuwenhoek |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer International Publishing
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6418067/ https://ncbi.nlm.nih.gov/pubmed/30368690 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10482-018-1192-8 |
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