(Q38883542)

7 September 2017

title

Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage (English)

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7 September 2017

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Muyanja CM

1

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7 September 2017

Narvhus JA

series ordinal

2

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7 September 2017

Treimo J

series ordinal

3

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7 September 2017

Langsrud T

series ordinal

4

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7 September 2017

publication date

1 February 2003

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International Journal of Food Microbiology

7 September 2017

published in

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7 September 2017

volume

80

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7 September 2017

issue

3

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7 September 2017

page(s)

201-210

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Fermentation studies on maize during the preparation of a traditional african starch-cake food

7 September 2017

cites work

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https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900148-4

7 January 2021

Carboxylic acid patterns in Ogi fermentation

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900148-4

7 January 2021

Nutritional improvement of cereals by fermentation

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900148-4

7 January 2021

Fermentation and sensory characteristics of kimchi containing potassium chloride as a partial replacement for sodium chloride

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900148-4

7 January 2021

Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900148-4

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900148-4

7 January 2021

Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900148-4

7 January 2021

Phenotypically based taxonomy using API 50CH of lactobacilli from Nigerian ogi, and the occurrence of starch fermenting strains.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900148-4

7 January 2021

Taxonomy and physiology of probiotic lactic acid bacteria

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900148-4

7 January 2021

Lactic acid fermentation of cassava dough into agbelima

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900148-4

7 January 2021

Characterization and determination of origin of lactic acid bacteria from a sorghum-based fermented weaning food by analysis of soluble proteins and amplified fragment length polymorphism fingerprinting

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900148-4

7 January 2021

Comparative sequence analyses of the genes coding for 16S rRNA of Lactobacillus casei-related taxa

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900148-4

7 January 2021

Production of fermented milk using a malty compound-producing strain of Lactococcus lactis subsp. lactis biovar. diacetylactis, isolated from Zimbabwean naturally fermented milk

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900148-4

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900148-4

7 January 2021

Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900148-4

7 January 2021

Lactic acid bacteria of foods and their current taxonomy

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900148-4

7 January 2021

10.1016/S0168-1605(02)00148-4

Identifiers

DOI

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7 September 2017

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