Microbial and physiological characterization of weakly amylolytic but fast-growing lactic acid bacteria : A functional role in supporting microbial diversity in pozol, a Mexican fermented maize beverage /

Ähnliche Einträge

• Fermented beverage production
  von: Lea, Andrew G. H.
  Veröffentlicht: (2003)
• Cocoa fermentations conducted with a defined microbial cocktail inoculum /
  von: Schwan, Rosane Freitas.
• Post-fermentation and -distillation technology : stabilization, aging, and spoilage
  Veröffentlicht: (2018)
•  Lactic acid fermentation of fruits and vegetables
  Veröffentlicht: (2017)
• In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria /