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Browsing by Author "Specht, I"

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Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures

Author: Kostinek, M ; Specht, I ; Edward, VA ; Pinto, C ; Egounlety, M ; Sossa, C ; Mbugua, S ; Dortu, C ; Thonart, P ; Taljaard, L ; Mengu, M ; Franz, CMAP ; Holzapfel, WH Date: Mar 2007 A total of 375 lactic acid bacteria were isolated from fermenting cassava in South Africa, Benin, Kenya and Germany, and were characterised by phenotypic and genotypic tests. These could be divided into five main groups comprising strains of ... Read more
Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food

Author: Kostinek, M ; Specht, I ; Edward, VA ; Schillinger, U ; Hertel, C ; Holzapfel, WH ; Franz, CMAP Date: Aug 2005 Traditional fermentation of cassava is dominated by a lactic acid bacteria (LAB) population. Fermentation is important for improving product flavour and aroma as well as safety, especially by reduction of its toxic cyanogenic glycosides. The ... Read more

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Browsing by Author "Specht, I"

Browsing by Author "Specht, I"

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