Microflora identification of the Bulgarian cereal-based fermented beverage boza
- 30 September 2000
- journal article
- Published by Elsevier BV in Process Biochemistry
- Vol. 36 (1-2), 127-130
- https://doi.org/10.1016/s0032-9592(00)00192-8
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspectsInternational Journal of Food Science & Technology, 1998
- A computerised system for the identification of lactic acid bacteriaInternational Journal of Food Microbiology, 1997
- Microflora of Boza, a traditional fermented Turkish beverageInternational Journal of Food Microbiology, 1997
- Comparison of the SIM, API 20C, and ID 32C Systems for Identification of Yeasts Isolated from Fruit Juice Concentrates and BeveragesJournal of Food Protection, 1993
- Simplified techniques for identifying foodborne yeastsInternational Journal of Food Microbiology, 1993
- The need for process optimization of African fermented foods and beveragesInternational Journal of Food Microbiology, 1993
- Computer-aided identification of lactic acid bacteria using the API 50 CHL systemLetters in Applied Microbiology, 1990
- Fermentation studies on maize during the preparation of a traditional african starch‐cake foodJournal of the Science of Food and Agriculture, 1970