Microbiological and technological aspects of cassava-starch fermentation

The major genera found in the microflora of fermented, sour, cassava-starch were Streptococcus, Bacillus, Lactobacillus and Saccharomyces with amylase activity. Lactic acid bacteria predominated whereas the presence of moulds was not significant. No coliforms were detected. Electron microscopy showe...

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Detalles Bibliográficos
Autores principales:	Parada, J.L., Zapata, E., De Fabrizio, S.V., Martinez, A.
Formato:	JOUR
Materias:	Cassava Fermentation Starch
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_09593993_v12_n1_p53_Parada
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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