Lactococci dominate the bacterial communities of fermented...

International Journal of Food Microbiology 2019 / 01 Vol. 289

Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe

Gabaza, Molly, Joossens, Marie, Cnockaert, Margo, Muchuweti, Maud, Raes, Katleen, Vandamme, Peter
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Volume:
289
Language:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2018.09.001
Date:
January, 2019
File:
PDF, 814 KB
english, 2019
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