Selection of Lactobacillus plantarum strains for their use as starter cultures during fortified cassava fermentation for the production of gari

Thonart, Philippe; Dortu, C.; Yao, A. A.; Vinodh, E.; Pinto, C.; Egounlety, M.; Kostinek, M.; Franz, C.; Mbugua, S.; Mengu, M.; Holzapfel, W.

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Selection of Lactobacillus plantarum strains for their use as starter cultures during fortified cassava fermentation for the production of gari

Thonart, Philippe; Dortu, C.; Yao, A. A. et al.

2006 • FoodMicro

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https://hdl.handle.net/2268/90937

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Disciplines :

F11

Author, co-author :

Thonart, Philippe ; Université de Liège - ULiège > Département des sciences de la vie > Biochimie et microbiologie industrielles

Dortu, C.

Yao, A. A.

Vinodh, E.

Pinto, C.

Egounlety, M.

Kostinek, M.

Franz, C.

Mbugua, S.

Mengu, M.

Holzapfel, W.

Language :

English

Title :

Selection of Lactobacillus plantarum strains for their use as starter cultures during fortified cassava fermentation for the production of gari

Publication date :

September 2006

Event name :

FoodMicro

Event place :

Bologne, Italy

Event date :

29 aout - 2 septembre 2006

By request :

Audience :

International

Available on ORBi :

since 13 May 2011

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