| scholarly article | Q13442814 |
| P50 | author | Matthew Aijuka | Q56919565 |
| P2093 | author name string | Ivan M Mukisa | |
| Stefan Sahlstrøm | |||
| Judith A Narvhus | |||
| Reidar B Schüller | |||
| Thor Langsrud | |||
| Yusuf B Byaruhanga | |||
| Charles M B K Muyanja | |||
| P2860 | cites work | A traditional Sudanese fermented camel's milk product, Gariss, as a habitat of Streptococcus infantarius subsp. infantarius | Q34013659 |
| Properties and applications of starch-converting enzymes of the α-amylase family | Q34498040 | ||
| The 'buttery' attribute of wine--diacetyl--desirability, spoilage and beyond | Q34649904 | ||
| Microbial and physiological characterization of weakly amylolytic but fast-growing lactic acid bacteria: a functional role in supporting microbial diversity in pozol, a Mexican fermented maize beverage. | Q35210400 | ||
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| Rich nutrition from the poorest - cereal fermentations in Africa and Asia | Q37595702 | ||
| Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage | Q38883542 | ||
| Bacterial populations associated with a sorghum-based fermented weaning cereal | Q41481867 | ||
| Ability of selected lactic acid bacteria to ferment a pearl millet-soybean slurry to produce gruels for complementary foods for young children | Q42970672 | ||
| Effect of different cultivation conditions on Lactobacillus manihotivorans OND32T, an amylolytic lactobacillus isolated from sour starch cassava fermentation | Q43716747 | ||
| New efficient amylase-producing strains of Lactobacillus plantarum and L. fermentum isolated from different Nigerian traditional fermented foods | Q43885354 | ||
| Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut. | Q43931772 | ||
| Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food | Q43949467 | ||
| Production of fermented milk using a malty compound-producing strain of Lactococcus lactis subsp. lactis biovar. diacetylactis, isolated from Zimbabwean naturally fermented milk | Q46141537 | ||
| L+-lactic acid production from starch by a novel amylolytic Lactococcus lactis subsp. lactis B84. | Q46612303 | ||
| Effect of gamma-irradiation on the occurrence of pathogenic microorganisms and nutritive value of four principal cereal grains | Q46950681 | ||
| Effect of accelerated natural lactic fermentation of infant food ingredients on some pathogenic microorganisms | Q50194728 | ||
| P433 | issue | 15 | |
| P407 | language of work or name | English | Q1860 |
| P921 | main subject | Lactococcus lactis | Q133598 |
| rheology | Q271707 | ||
| Lactobacillus plantarum | Q1756682 | ||
| P304 | page(s) | 5220-5228 | |
| P577 | publication date | 2012-05-18 | |
| P1433 | published in | Applied and Environmental Microbiology | Q4781593 |
| P1476 | title | Influence of cofermentation by amylolytic Lactobacillus plantarum and Lactococcus lactis strains on the fermentation process and rheology of sorghum porridge | |
| P478 | volume | 78 |
| Q36378768 | In vitro assessment of Pediococcus acidilactici Kp10 for its potential use in the food industry |
| Q47693528 | Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour |
| Q97094546 | Molecular and in vitro assessment of some probiotic characteristics of amylolytic Lactobacillus plantarum strains from Bulgarian fermented products |
| Q41808763 | Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage |
| Q45779059 | Viscoelastic properties of sweet potato complementary porridges as influenced by endogenous amylases |
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