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Browsing by Keyword Lactic acid bacteria

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Showing results 1 to 16 of 16
TitleAuthor(s)Issue DateType
The antimicrobial activity of lactic acid bacteria from fermented maize (kenkey) and their interactions during fermentationOlsen, A.; Halm, M.; Jakobsen, M.1995Article
Antimicrobial interactions of microbial species involved in the fermentation of cassava dough into agbelima with particular reference to the inhibitory effect of lactic acid bacteria on enteric pathogensMante, E. S.; Sakyi-Dawson, E.; Amoa-Awua, W. K.2003Article
Characterization of the dominant microorganisms responsible for the fermentation of dehulled maize grains into nsiho in GhanaAnnan, T.; Obodai, M.; Anyebuno, G. A. A.; Tano-Debrah, K.; Amoa-Awua, W. K.2015Article
Development of starter culture for the production of Degue, a West African traditional fermented milk productAbormegah, L.2019Thesis
Diversity of predominant lactic acid bacteria associated with cocoa fermentation in NigeriaKostinek, M.; Ban-Koffi, L.; Atikpo, M. O.; Teniola, D.; Schillinger, U.; Holzapfel, W. H.; Franz, C. M. A. P.2008Article
Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in GhanaAmoa-Awua, W. K.; Sampson, E.; Tano-Debrah, K.2007Article
Improvement of indigenous starter culturesAdinsi, L.; Ahmed, Z. S.; Akissoe, N.; Amooa-Awua, W. K.; Anihouvi, V.; Awad, S.; Dalode, G.; Hounhouigan, D. J.; Mestres, C.; Oduro-Yeboah, C.; Hassan-Wassef, H.2012Technical Report
Lactic acid bacteria in fermenting maize doughChristian, W. F. K.1970Article
Lactic acid fermentation of cassava dough into agbelimaAmoa-Awua, W. K.; Appoh, F. E.; Jakobsen, M.1996Article
Lactobacillus ghanensis sp. nov. a motile lactic acid bacterium isolated from Ghanaian cocoa fermentationsNielsen, D. S.; Schillinger, U.; Franz, C. M. A. P.; Bresciani, J.; Amoa-Awua, W. K.; Holzapfel, W. H.; Jakobsen, M.2007Article
Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in GhanaHalm, M.; Lillie, A.; Sorensen, A. K.; Jakobsen, M.1993Article
Microbiological, chemical and sensory characteristics of Masa produced from different cereals in GhanaYaw, M. B.2019Thesis
The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methodsNielsen, D. S.; Teniola, O. D.; Ban-Koffi, L.; Owusu, M.; Anderson, T. S.; Holzapfel, W. H.2007Article
Phenotypic grouping, genotypic characterization of lactic acid bacteria and Ochratoxin A (OTA) production by moulds isolated from cocoa beansAtikpo, M. O.2006Technical Report
Souring and breakdown of cyanogenic glucosides during the processing of cassava into akyekeObilie, E. M.; Tano-Debrah, K.; Amoa-Awua, W. K.2004Article
Use of randomly amplified polymorphic DNA (RAPD) for characterization of dominating lactic acid bacteria in maize doughHayford, A. E.; Jakobsen, M.1996Other
Showing results 1 to 16 of 16