Identification of lactic acid bacteria and determination of selected biochemical properties in emasi and emahewu
Fermented foods are produced at household level for personal consumption in the Kingdom of Eswatini (formerly Swaziland). In this study, we determined the biochemical aspects, enumeration, isolation and identification of lactic acid bacteria (LAB) in emasi and emahewu – two Swazi traditional fermen...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of Science of South Africa
2019-11-01
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| Series: | South African Journal of Science |
| Subjects: | |
| Online Access: | https://www.sajs.co.za/article/view/6362 |