Variability in the biological, physical and chemical properties of ting, a maize meal fermented product of southern Africa
The microbial content of ting fermented at 15°, 20°, 25°, 30° and 37°C is investigated. At the lower temperatures, there is a predominance of Gram negative rods, namely, Enterobacter cloacae, Enterobacter aerogenes and Klebsiella aerogenes The appearance of Gr...
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University of Surrey
1983
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.345177 |