Effect of bacteriocinogenic Lactobacillus spp. on the shelf life of fufu, a traditional fermented cassava product

By Ogunbanwo S.T.  

World Journal of Microbiology and Biotechnology, Vol. 20, Iss. 1, 2004-02 ,pp. : 57-63

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

By Ephraim Eden  

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

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Brettanomyces as a Starter Culture in Rice-Steamed Sponge Cake: A Traditional Fermented Food in China

By Wu Peng  

Current Microbiology, Vol. 63, Iss. 5, 2011-11 ,pp. : 458-463

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Phenotypic diversity and technological properties of Bacillus subtilis species isolated from okpehe , a traditional fermented condiment

By Oguntoyinbo F.   Sanni A.   Franz C.   Holzapfel W.  

World Journal of Microbiology and Biotechnology, Vol. 23, Iss. 3, 2007-03 ,pp. : 401-410

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A microbiological study of Hussuwa: a traditional Sudanese fermented food from germinated Sorghum bicolor c.v. feterita

By El Nour M.E.M.   El-Tigani S.   Dirar H.A.  

World Journal of Microbiology and Biotechnology, Vol. 15, Iss. 3, 1999-06 ,pp. : 305-308

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