Influence of fermentation temperature on microbial community composition and physicochemical properties of mabisi, a traditionally fermented milk
Authors:
- Himoonga Bernard MoongaHMHimoonga Bernard Moonga
- Sijmen E. SchoustraSSSijmen E. Schoustra
- Anita R. LinnemannALAnita R. Linnemann
- Joost van Den HeuvelJHJoost van Den Heuvel
- John ShindanoJSJohn Shindano
- Eddy J. SmidESEddy J. Smid
Abstract
No abstract availableKeywords
Funding Information
- Netherlands Organisation for Scientific Research (NWO-WOTRO)
- Science for Global Development (W 08.250.103)
This publication has 18 references indexed in Scilit:
- Microbial Community Structure of Three Traditional Zambian Fermented Products: Mabisi, Chibwantu and MunkoyoPLOS ONE, 2013
- The physicochemical and sensory evaluation of commercial sour milk (amasi) productsAfrican Journal of Food Science, 2013
- QIIME allows analysis of high-throughput community sequencing dataNature Methods, 2010
- The technology and properties of Omashikwa, a traditional fermented buttermilk produced by small‐holder milk producers in NamibiaInternational Journal of Food Science and Technology, 2007
- Biochemistry of cheese ripeningInternational Journal of Dairy Technology, 2004
- Cultured dairy products: an overview of their gelation and texture propertiesInternational Journal of Dairy Technology, 2004
- Occurrence of pathogenic bacteria in raw milk, cultured pasteurised milk and naturally soured milk produced at small-scale dairies in ZimbabweFood Control, 2003
- Recent advances in cheese microbiologyInternational Dairy Journal, 2001
- Textural Modification of Processing TomatoesCritical Reviews in Food Science and Nutrition, 1998
- Fate of pathogenic and non‐pathogenic Escherichia coli strains in two fermented milk productsJournal of Applied Bacteriology, 1990