Microorganisms predominating in alkaline-fermented foods

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Standard

Microorganisms predominating in alkaline-fermented foods. / Parkouda, Charles; Diawara, Bréhima; Tano-Debrah, Kwaku; Kaboré, Donatien; Thorsen, Line; Kpikpi, Elmer Nayra; Jespersen, Lene.

Handbook of Indigenous Foods Involving Alkaline Fermentation. CRC Press, 2014. p. 259-313.

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Harvard

Parkouda, C, Diawara, B, Tano-Debrah, K, Kaboré, D, Thorsen, L, Kpikpi, EN & Jespersen, L 2014, Microorganisms predominating in alkaline-fermented foods. in Handbook of Indigenous Foods Involving Alkaline Fermentation. CRC Press, pp. 259-313. https://doi.org/10.1201/b17195

APA

Parkouda, C., Diawara, B., Tano-Debrah, K., Kaboré, D., Thorsen, L., Kpikpi, E. N., & Jespersen, L. (2014). Microorganisms predominating in alkaline-fermented foods. In Handbook of Indigenous Foods Involving Alkaline Fermentation (pp. 259-313). CRC Press. https://doi.org/10.1201/b17195

Vancouver

Parkouda C, Diawara B, Tano-Debrah K, Kaboré D, Thorsen L, Kpikpi EN et al. Microorganisms predominating in alkaline-fermented foods. In Handbook of Indigenous Foods Involving Alkaline Fermentation. CRC Press. 2014. p. 259-313 https://doi.org/10.1201/b17195

Author

Parkouda, Charles ; Diawara, Bréhima ; Tano-Debrah, Kwaku ; Kaboré, Donatien ; Thorsen, Line ; Kpikpi, Elmer Nayra ; Jespersen, Lene. / Microorganisms predominating in alkaline-fermented foods. Handbook of Indigenous Foods Involving Alkaline Fermentation. CRC Press, 2014. pp. 259-313

Bibtex

@inbook{af59818b7b6044888715c115a9b71027,
title = "Microorganisms predominating in alkaline-fermented foods",
abstract = "Indigenous fermentation processes depend on microorganisms naturally existing in the raw materials, utensils, water, surrounding atmosphere, and wrapping material. Among these microorganisms, the most frequently isolated from alkaline-fermented foods (AFFs) are Bacillus and related genera, lactic acid bacteria, and yeasts. As industrialscale production of AFFs usually requires pure starter to achieve reproducibility, consistent quality, and a high standard of public safety. e phenotypical and genotypical characterization of the fermenting microbes is essential for the selection of high-performing, and safe, starter cultures.",
author = "Charles Parkouda and Br{\'e}hima Diawara and Kwaku Tano-Debrah and Donatien Kabor{\'e} and Line Thorsen and Kpikpi, {Elmer Nayra} and Lene Jespersen",
year = "2014",
month = jan,
day = "1",
doi = "10.1201/b17195",
language = "English",
isbn = "9781466565296",
pages = "259--313",
booktitle = "Handbook of Indigenous Foods Involving Alkaline Fermentation",
publisher = "CRC Press",

}

RIS

TY - CHAP

T1 - Microorganisms predominating in alkaline-fermented foods

AU - Parkouda, Charles

AU - Diawara, Bréhima

AU - Tano-Debrah, Kwaku

AU - Kaboré, Donatien

AU - Thorsen, Line

AU - Kpikpi, Elmer Nayra

AU - Jespersen, Lene

PY - 2014/1/1

Y1 - 2014/1/1

N2 - Indigenous fermentation processes depend on microorganisms naturally existing in the raw materials, utensils, water, surrounding atmosphere, and wrapping material. Among these microorganisms, the most frequently isolated from alkaline-fermented foods (AFFs) are Bacillus and related genera, lactic acid bacteria, and yeasts. As industrialscale production of AFFs usually requires pure starter to achieve reproducibility, consistent quality, and a high standard of public safety. e phenotypical and genotypical characterization of the fermenting microbes is essential for the selection of high-performing, and safe, starter cultures.

AB - Indigenous fermentation processes depend on microorganisms naturally existing in the raw materials, utensils, water, surrounding atmosphere, and wrapping material. Among these microorganisms, the most frequently isolated from alkaline-fermented foods (AFFs) are Bacillus and related genera, lactic acid bacteria, and yeasts. As industrialscale production of AFFs usually requires pure starter to achieve reproducibility, consistent quality, and a high standard of public safety. e phenotypical and genotypical characterization of the fermenting microbes is essential for the selection of high-performing, and safe, starter cultures.

UR - http://www.scopus.com/inward/record.url?scp=85054260655&partnerID=8YFLogxK

U2 - 10.1201/b17195

DO - 10.1201/b17195

M3 - Book chapter

AN - SCOPUS:85054260655

SN - 9781466565296

SP - 259

EP - 313

BT - Handbook of Indigenous Foods Involving Alkaline Fermentation

PB - CRC Press

ER -

ID: 247157014