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    • Use of Lactobacillus strains to start cassava fermentations for Gari production 

      Huch, N K M; Hanak, A S; Specht, I; Dortu, C M; Thonart, P; Mbugua, S; Holzapfel, W H; Hertel, C; Franz, C M (Department of Food Science, Nutrition and Technology, University of Nairobi, 2008-09)
      Two Lactobacillus strains, Lactobacillus plantarum BFE 6710 and Lactobacillus fermentum BFE 6620, were used to start cassava fermentations in a pilot study under field production conditions in Kenya, to determine their ...