Microbial community structure of three traditional zambian fermented products: mabisi, chibwantu and...
Microbial community structure of three traditional zambian fermented products: mabisi, chibwantu and munkoyo
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Publisher
United States: Public Library of Science
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Language
English
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Publisher
United States: Public Library of Science
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Contents
Around the world, raw materials are converted into fermented food products through microbial and enzymatic activity. Products are typically produced using a process known as batch culture, where small volumes of an old culture are used to initiate a fresh culture. Repeated over many years, and provided samples are not shared among producers, batch...
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Full title
Microbial community structure of three traditional zambian fermented products: mabisi, chibwantu and munkoyo
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TN_cdi_plos_journals_1351346934
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_plos_journals_1351346934
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ISSN
1932-6203
E-ISSN
1932-6203
DOI
10.1371/journal.pone.0063948
