The growth and interaction of yeasts and lactic acid bacteria isolated from Zimbabwean naturally fermented milk in UHT milk
- 26 July 2001
- journal article
- Published by Elsevier BV in International Journal of Food Microbiology
- Vol. 68 (1-2), 21-32
- https://doi.org/10.1016/s0168-1605(01)00466-4
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
- Enumeration and identification of yeasts isolated from Zimbabwean traditional fermented milkInternational Dairy Journal, 2000
- Yeasts and their possible beneficial and negative effects on the quality of dairy productsInternational Dairy Journal, 1996
- Purification and identification of antimicrobial substances produced by two Lactobacillus casei strainsInternational Dairy Journal, 1995
- Citrate metabolism in lactic acid bacteriaFEMS Microbiology Reviews, 1993
- Characterization of interactions between Lactobacillus hilgardii and Saccharomyces florentinus isolated from sugary kefir grainsJournal of Applied Bacteriology, 1993
- Detection of interactions between yeasts and lactic acid bacteria isolated from sugary kefir grainsJournal of Applied Bacteriology, 1993
- Spoilage YeastsCritical Reviews in Biotechnology, 1992
- Identification of some lactic acid bacteria from two Zimbabwean fermented milk productsWorld Journal of Microbiology and Biotechnology, 1990
- Yeasts in dairy productsJournal of Applied Bacteriology, 1990
- Fermented milks and their future trends: I. Microbiological aspectsJournal of Dairy Research, 1987