INVOLVEMENT OF LACTIC-ACID BACTERIA IN THE FERMENTATION OF TEF (ERAGROSTIS-TEF), AN ETHIOPIAN FERMENTED FOOD

被引：34

作者：

GASHE, BA ^{[1
]}

机构：

[1] ETHIOPIAN NUTR INST,ADDIS ABABA,ETHIOPIA

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13799.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：800 / 801

页数：2

共 12 条

[1]

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[2]

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[3]

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[4]

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[5]

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[6]

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[7] DEVELOPMENT AND EVALUATION OF A BIOCHEMICAL SCHEME FOR IDENTIFICATION OF ENDOCERVICAL LACTOBACILLI [J].

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SANDERS, CC ;

SANDERS, WE .

JOURNAL OF CLINICAL MICROBIOLOGY, 1982, 16 (05) :926-934

[8] ROLE OF LEUCONOSTOC MESENTEROIDES IN LEAVENING BATTER OF IDLI A FERMENTED FOOD OF INDIA [J].

MUKHERJE.SK ;

ALBURY, MN ;

PEDERSON, CS ;

VANVEEN, AG ;

STEINKRA.KH .

APPLIED MICROBIOLOGY, 1965, 13 (02) :227-&

[9] FERMENTATION OF PHILIPPINE VEGETABLE BLENDS [J].

ORILLO, CA ;

SISON, EC ;

LUIS, M ;

PEDERSON, CS .

APPLIED MICROBIOLOGY, 1969, 17 (01) :10-&

[10]

ORILLO CA, 1968, APPL MICROBIOL, V16, P926

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