Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture.

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Special Issue: Beneficial Microorganisms for Food Manufacturing-Fermented and Biopreserved Foods and Beverages.

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Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture.

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2016 nî lūn-bûn

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Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture.

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Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture.

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Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture.

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Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture.

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Bettencourt de J C Munanga

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Christian Mestres

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Gérard Loiseau

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Joël Grabulos

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P2860

A novel area of predictive modelling: describing the functionality of beneficial microorganisms in foods

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Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetry.

Appropriate starter culture technologies for small-scale fermentation in developing countries.

Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: case of gowe from Benin.

Predictive modelling of the microbial lag phase: a review.

Mathematical modelling methodologies in predictive food microbiology: a SWOT analysis.

Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation.

Indication that the nitrogen source influences both amount and size of exopolysaccharides produced by streptococcus thermophilus LY03 and modelling of the bacterial growth and exopolysaccharide production in a complex medium

Significance of inoculum size in the lag time of Listeria monocytogenes.

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scholarly article

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10.3390/MICROORGANISMS4040044

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2016-12-01T00:00:00Z

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27916901

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5192527

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Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture.

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P2860

P2860

Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture.

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P1433

P1476

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