Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawé, a fermented maize dough from Benin

D.J. Hounhouigan; M.J.R. Nout; C.M. Nago; J.H. Houben; F.M. Rombouts

doi:10.1016/0168-1605(93)90151-6

Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawé, a fermented maize dough from Benin

D.J. Hounhouigan, M.J.R. Nout, C.M. Nago, J.H. Houben, F.M. Rombouts

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	279-287
Journal	International Journal of Food Microbiology
Volume	18
DOIs	https://doi.org/10.1016/0168-1605(93)90151-6
Publication status	Published - 1993

Keywords

Fermentation
Lactobacilli
Maize
Mawè

Access to Document

10.1016/0168-1605(93)90151-6

https://edepot.wur.nl/549444Licence: Taverne

Cite this

@article{5528b48479e6435fa8e88b1f2a54d082,

title = "Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of maw{\'e}, a fermented maize dough from Benin",

keywords = "Fermentation, Lactobacilli, Maize, Maw{\`e}",

author = "D.J. Hounhouigan and M.J.R. Nout and C.M. Nago and J.H. Houben and F.M. Rombouts",

year = "1993",

doi = "10.1016/0168-1605(93)90151-6",

language = "English",

volume = "18",

pages = "279--287",

journal = "International Journal of Food Microbiology",

issn = "0168-1605",

publisher = "Elsevier",

}

TY - JOUR

T1 - Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawé, a fermented maize dough from Benin

AU - Hounhouigan, D.J.

AU - Nout, M.J.R.

AU - Nago, C.M.

AU - Houben, J.H.

AU - Rombouts, F.M.

PY - 1993

Y1 - 1993

KW - Fermentation

KW - Lactobacilli

KW - Maize

KW - Mawè

U2 - 10.1016/0168-1605(93)90151-6

DO - 10.1016/0168-1605(93)90151-6

M3 - Article

SN - 0168-1605

VL - 18

SP - 279

EP - 287

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

ER -