(Q35110191)

English

Occurrence and taxonomic characteristics of strains of predominant in African indigenous fermented foods and beverages

scientific article published on April 1, 2003

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scholarly article

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Europe PubMed Central

PubMed publication ID

6 August 2017

1 reference

Europe PubMed Central

Occurrence and taxonomic characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages (English)

1 reference

Europe PubMed Central

PubMed publication ID

6 August 2017

Occurrence and taxonomic characteristics of strains of predominant in African indigenous fermented foods and beverages (English)

1 reference

10.1016/S1567-1356(02)00185-X

https://api.crossref.org/works/10.1016/S1567-1356(02)00185-X

25 December 2023

Saccharomyces cerevisiae

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based on heuristic

inferred from title

Applied Microbiology and Biotechnology

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10.1016/S1567-1356(02)00185-X

https://api.crossref.org/works/10.1016/S1567-1356(02)00185-X

25 December 2023

1 reference

10.1016/S1567-1356(02)00185-X

https://api.crossref.org/works/10.1016/S1567-1356(02)00185-X

25 December 2023

object named as

Lene Jespersen

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language of work or name

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National Center for Biotechnology Information

PubMed publication ID

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/esummary.fcgi?db=pubmed&retmode=json&id=12702452

25 December 2023

publication date

1 April 2003

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Europe PubMed Central

PubMed publication ID

6 August 2017

full work available at URL

https://academic.oup.com/femsyr/article-pdf/3/2/191/17936561/3-2-191.pdf

Portable Document Format

online access status

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Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A12702452

25 December 2023

http://api.elsevier.com/content/article/PII:S156713560200185X?httpAccept=text/xml

1 reference

10.1016/S1567-1356(02)00185-X

https://api.crossref.org/works/10.1016/S1567-1356(02)00185-X

25 December 2023

http://api.elsevier.com/content/article/PII:S156713560200185X?httpAccept=text/plain

1 reference

10.1016/S1567-1356(02)00185-X

https://api.crossref.org/works/10.1016/S1567-1356(02)00185-X

25 December 2023

http://academic.oup.com/femsyr/article-pdf/3/2/191/17936561/3-2-191.pdf

Portable Document Format

1 reference

10.1016/S1567-1356(02)00185-X

https://api.crossref.org/works/10.1016/S1567-1356(02)00185-X

25 December 2023

FEMS Yeast Research

1 reference

Europe PubMed Central

PubMed publication ID

6 August 2017

3

1 reference

Europe PubMed Central

PubMed publication ID

6 August 2017

2

1 reference

Europe PubMed Central

PubMed publication ID

6 August 2017

191-200

1 reference

Europe PubMed Central

PubMed publication ID

6 August 2017

The need for process optimization of African fermented foods and beverages

1 reference

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Effect of process improvement on the physico-chemical properties of infant weaning food from fermented composite blends of cereal and soybeans

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Fermentation of cereals for reduction of bacterial contamination of weaning foods in Ghana

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Antimicrobial effect of fermented Ghanaian maize dough

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Ecology of accelerated natural lactic fermentation of sorghum-based infant food formulas

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The effects of fermentation and/or vacuum flask storage on the presence of coliforms in complementary foods prepared for Ghanaian children

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Production of pectic enzymes in yeasts

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The growth and interaction of yeasts and lactic acid bacteria isolated from Zimbabwean naturally fermented milk in UHT milk

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Microbial populations associated with commercially produced South African sorghum beer as determined by conventional and Petrifilm plating

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Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana

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A review of traditional fermented foods and beverages of Zimbabwe

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Development of baking yeast from Nigerian palm-wine yeasts.

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The traditional fermented milk products of the Sudan

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21 January 2018

Enumeration and identification of yeasts isolated from Zimbabwean traditional fermented milk

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21 January 2018

Use of starter cultures containingStreptococcus diacetilactis, Lactobacillus brevis andSaccharomyces cerevisiae for fermenting milk for production of Nigeriannono

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21 January 2018

Cloning, molecular characterization, and expression of an endo-polygalacturonase-encoding gene from Saccharomyces cerevisiae IM1-8b

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Effect of Saccharomyces boulardii against experimental oral infection with Salmonella typhimurium and Shigella flexneri in conventional and gnotobiotic mice.

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A randomized placebo-controlled trial of Saccharomyces boulardii in combination with standard antibiotics for Clostridium difficile disease

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Microsatellite typing as a new tool for identification of Saccharomyces cerevisiae strains

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Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences

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21 January 2018

Physiological variants of Saccharomyces cerevisiae and Kloeckera apiculata from palm wine and cashew juice

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21 January 2018

Analysis of the chromosomal DNA polymorphism of wine strains of Saccharomyces cerevisiae

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Phenotypic and genetic diversity of Saccharomyces contaminants isolated from lager breweries and their phylogenetic relationship with brewing yeasts

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Yeast communities and genetic polymorphism of Saccharomyces cerevisiae strains associated with artisanal fermentation in Brazil

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21 January 2018

Characterization of Candida krusei strains from spontaneously fermented maize dough by profiles of assimilation, chromosome profile, polymerase chain reaction and restriction endonuclease analysis

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21 January 2018

Significance of yeasts and moulds occurring in maize dough fermentation for ‘kenkey’ production

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21 January 2018

Characterization of Saccharomyces cerevisiae strains from spontaneously fermented maize dough by profiles of assimilation, chromosome polymorphism, PCR and MAL genotyping

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Saccharomyces boulardiistimulates sIgA production and the phagocytic system of gnotobiotic mice

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Munkoyo beverage, a traditional Zambian fermented maize gruel using Rhynchosia root as amylase source

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Headspace flavour compounds produced by yeasts and lactobacilli during fermentation of preferments and bread doughs

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Experiences with the use of a starter culture in the fermentation of maize for 'kenkey' production in Ghana

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Inhibition of Candida albicans translocation from the gastrointestinal tract of mice by oral administration of Saccharomyces boulardii

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Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough

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10.1016/S1567-1356(02)00185-X

1 reference

Europe PubMed Central

PubMed publication ID

6 August 2017

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

6 August 2017

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