Microbial Community Structure of Three Traditional Zambian Fermented Products: Mabisi, Chibwantu and Munkoyo

Around the world, raw materials are converted into fermented food products through microbial and enzymatic activity. Products are typically produced using a process known as batch culture, where small volumes of an old culture are used to initiate a fresh culture. Repeated over many years, and provi...

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Detalles Bibliográficos
Autores principales: Schoustra, Sijmen E., Kasase, Chitundu, Toarta, Cristian, Kassen, Rees, Poulain, Alexandre J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2013
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3653860/
https://www.ncbi.nlm.nih.gov/pubmed/23691123
http://dx.doi.org/10.1371/journal.pone.0063948

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3653860/
https://www.ncbi.nlm.nih.gov/pubmed/23691123
http://dx.doi.org/10.1371/journal.pone.0063948

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