Pure yeast culture fermentation of cocoa (Theobroma cacao L): effect on yield of sweatings and cocoa bean quality

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World Journal of Microbiology and Biotechnology, Vol. 13, Iss. 4, 1997-01 ,pp. : 457-462

Springer Publishing Company

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Fate of Salmonella typhimurium DT 104 during the Fermentation of ‘Siljo’, a Traditional Ethiopian Fermented Legume Condiment, and during Product Storage at Ambient and Refrigeration Temperatures

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World Journal of Microbiology and Biotechnology, Vol. 21, Iss. 6-7, 2005-10 ,pp. : 1259-1265

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Online recovery of nisin during fermentation and its effect on nisin production in biofilm reactor

By Pongtharangku Thunyarat   Demirci Ali  

Applied Microbiology and Biotechnology, Vol. 74, Iss. 3, 2007-03 ,pp. : 555-562

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Antibacterial effect of plantaricin LP84 on foodborne pathogenic bacteria occurring as contaminants during idli batter fermentation

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World Journal of Microbiology and Biotechnology, Vol. 15, Iss. 1, 1999-02 ,pp. : 27-32

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Effect of several elicitors on sclerotia biomass and carotenoid yield of Penicillium sp. PT95 during solid-state fermentation of corn meal

By Han Jian-Rong   Gao Ping-Ping  

World Journal of Microbiology and Biotechnology, Vol. 18, Iss. 4, 2002-01 ,pp. : 371-375

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