Isolation and Characterization of Microorganisms Associated with the Traditional Sorghum Fermentation for Production of Sudanese Kisra

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Published inApplied and Environmental Microbiology Vol. 57; no. 9; pp. 2529 - 2533
Main Authors Mohammed, S I, Steenson, L R, Kirleis, A W
Format Journal Article
LanguageEnglish
Published United States American Society for Microbiology 01.09.1991
Subjects
bacteria
fermentation
fermented food
flour
Food Microbiology
fungi
Pediococcus pentosaceus
starter cultures
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Summary:Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit StumbleUpon Twitter current issue Spotlights in the Current Issue AEM About AEM Subscribers Authors Reviewers Advertisers Inquiries from the Press Permissions & Commercial Reprints ASM Journals Public Access Policy AEM RSS Feeds 1752 N Street N.W. • Washington DC 20036 202.737.3600 • 202.942.9355 fax • journals@asmusa.org Print ISSN: 0099-2240 Online ISSN: 1098-5336 Copyright © 2014 by the American Society for Microbiology.   For an alternate route to AEM .asm.org, visit: AEM       
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Corresponding author.
Journal Paper no. 12867 of the Purdue Agricultural Experiment Station.
ISSN:0099-2240
1098-5336
DOI:10.1128/aem.57.9.2529-2533.1991