Bactéries lactiques de la pâte fermentée de maïs au Congo
Lactic Acid Bacteria Involved in the Processing of Poto-Poto, a Fermented Maize Dough Congolese. Lactic acid bacteria and yeast involved in natural fermentation of "poto-poto" were investigated during fermentation period. The dominant micro-organisms involved in poto-poto are a mixed popul...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Presses Agronomiques de Gembloux
2003-01-01
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| Series: | Tropicultura |
| Subjects: | |
| Online Access: | http://www.tropicultura.org/text/v21n1/3.pdf |