| scholarly article | Q13442814 |
| P356 | DOI | 10.1016/S0168-1605(02)00148-4 |
| P698 | PubMed publication ID | 12494920 |
| P2093 | author name string | Narvhus JA | |
| Langsrud T | |||
| Treimo J | |||
| Muyanja CM | |||
| P2860 | cites work | Lactic acid fermentation of cassava dough into agbelima | Q34403719 |
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| Comparative sequence analyses of the genes coding for 16S rRNA of Lactobacillus casei-related taxa | Q38559781 | ||
| Characterization and determination of origin of lactic acid bacteria from a sorghum-based fermented weaning food by analysis of soluble proteins and amplified fragment length polymorphism fingerprinting | Q39485407 | ||
| Ecology of accelerated natural lactic fermentation of sorghum-based infant food formulas | Q44548509 | ||
| Production of fermented milk using a malty compound-producing strain of Lactococcus lactis subsp. lactis biovar. diacetylactis, isolated from Zimbabwean naturally fermented milk | Q46141537 | ||
| Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin | Q46362178 | ||
| Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana | Q46536558 | ||
| Carboxylic acid patterns in Ogi fermentation | Q46750667 | ||
| Taxonomy and physiology of probiotic lactic acid bacteria | Q47684961 | ||
| Phenotypically based taxonomy using API 50CH of lactobacilli from Nigerian ogi, and the occurrence of starch fermenting strains | Q48792267 | ||
| Fermentation studies on maize during the preparation of a traditional african starch-cake food | Q57381963 | ||
| Fermentation and sensory characteristics of kimchi containing potassium chloride as a partial replacement for sodium chloride | Q72089146 | ||
| Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy | Q73624958 | ||
| Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation | Q74665036 | ||
| P433 | issue | 3 | |
| P921 | main subject | Uganda | Q1036 |
| lactic acid bacteria | Q13360072 | ||
| P304 | page(s) | 201-210 | |
| P577 | publication date | 2003-02-01 | |
| P1433 | published in | International Journal of Food Microbiology | Q15762218 |
| P1476 | title | Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage | |
| P478 | volume | 80 |
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