Microbiological changes in mawè during natural fermentation

Microbiological changes in mawè during natural fermentation

Saved in:

Bibliographic Details
Main Authors:	Hounhouigan, D.J., Nout, M.J.R., Nago, C.M., Houben, J.H., Rombouts, F.M.
Format:	Article/Letter to editor biblioteca
Language:	English
Subjects:	Enterobacteriaceae, fermentation, lactic acid bacteria, maize, mawè, yeast,
Online Access:	https://research.wur.nl/en/publications/microbiological-changes-in-mawè-during-natural-fermentation
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawé, a fermented maize dough from Benin
by: Hounhouigan, D.J., et al.

Three Traditional Fermented Baobab Foods from Benin, Mutchayan, Dikouanyouri and Tayohounta: Preparation, Properties and Consumption
by: Chadare, F.J., et al.

Ecology of accelerated natural lactic fermentation of sorghum-based infant food formulas.
by: Nout, M.J.R.

Chemical and microbiological evaluation of ensiled sugar cane with different additives.
by: BRAVO-MARTINS, C. E. C., et al.
Published: (2007-10-10)

Fermentation of maize (Zea mays L.) meal or mawe production in Benin : physical, chemical and microbiological aspects
by: Hounhouigan, D.J.

Complex microbiota of a Chinese "Fen" liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods
by: Zheng, X., et al.

Microbial and biochemical characteristics of fermented fish sausage from common carp (Cyprinus carpio) mince by application of Pediococcus pentasaceus at different incubation temperatures
by: Jafarpour, A., et al.
Published: (2013)

A survey on composition and microbiota of fresh and fermented yak milk at different Tibetan altitudes
by: Wu, X.H., et al.

Use of starter cultures of lactobacilli and yeast in the fermentation of mawè, an African maize product
by: Hounhouigan, D.J., et al.

Xylose metabolism in the fungus Rhizopus oryzae : effect of growth and respiration on l (+)-lactic acid production
by: Maas, R.H.W., et al.

Microbial stabilisation of white wine by filtration through silica microparticles functionalised with natural antimicrobials
by: Ruiz-Rico, María, et al.
Published: (2021-05-27)

Microbial sour doughs influence acidification properties and breadmaking potential of wheat dough
by: Collar, Concha, et al.
Published: (1994-05)

Rich nutrition from the poorest - Cereal fermentations in Africa and Asia
by: Nout, M.J.R.

Investigation into the laboratory-scale production of ginger (Zingiber Officinale Roscoe) beer by natural and controlled fermentation
by: Dookeran, Mark M.
Published: (2008-11-26T00:40:10Z)

A meta‐analysis on the effectiveness of homofermentative and heterofermentative lactic acid bacteria for corn silage
by: Blajman, Jesica E., et al.
Published: (2018-08)

Eating fermented : Health benefits of lab-fermented foods
by: Castellone, Vincenzo, et al.

Characterization of a cold-active esterase from Lactobacillus plantarum suitable for food fermentations
by: Esteban-Torres, María, et al.
Published: (2014)

Characterization of a halotolerant lipase from the lactic acid bacteria Lactobacillus plantarum useful in food fermentations
by: Esteban-Torres, María, et al.
Published: (2015-01)

Fluorescence microscopy to monitor wine malolactic fermentation
by: Fernández-Pérez, Rocío, et al.
Published: (2019-02-15)

Environmental Selection Shapes Bacterial Community Composition in Traditionally Fermented Maize-Based Foods from Benin, Tanzania and Zambia
by: de Jong, Maarten, et al.

Antimicrobial phenolic extracts able to inhibit lactic acid bacteria growth and wine malolactic fermentation
by: García-Ruiz, Almudena, et al.
Published: (2012)

Presence of enological microorganisms in the grapes and the air of a vineyard during the ripening period
by: Garijo, P.
Published: (2011)

Influence of Lactobacillus plantarum WCFS1 on post-acidification, metabolite formation and survival of starter bacteria in set-yoghurt
by: Settachaimongkon, Sarn, et al.

Efeito de aditivo microbiano sobre o aproveitamento ruminal de volumosos à base de cana-de-açúcar.
by: COMINATO, V., et al.
Published: (2021-09-22)

Differential gene expression by Lactobacillus plantarum WCFS1 in response to phenolic compounds reveals new genes involved in tannin degradation
by: Reverón, Inés, et al.
Published: (2017)

Evaluation of Lysozyme to Control Vinification Process and Histamine Production in Rioja Wines
by: López Alfaro, Isabel, et al.
Published: (2009)

Beetroot ketchup as a stable carrier of potential probiotic Lacticaseibacillus rhamnosus K3 and Lactobacillus johnsonii K4 : A study on sensory attributes, storage viability, and in vitro gastrointestinal survival
by: Küçükgöz, Kübra, et al.

Potential of Lactic Acid Bacteria Isolated From Different Forages as Silage Inoculants for Improving Fermentation Quality and Aerobic Stability
by: Puntillo, Melisa, et al.
Published: (2020-12)

Effect of urea on gas and effluent losses, microbial populations, aerobic stability and chemical composition of corn(Zea mays L.) silage.
by: SANTOS, A. P. M. dos, et al.
Published: (2022-10-10)

O saber tradicional dos sateré-mawé e a educação ambiental.
by: ARAÚJO, M. I. de, et al.
Published: (2016-02-24)

Production of equol, dehydroequol, 5-hydroxy-equol and 5-hydroxy-dehydroequol in soy beverages by the action of dihydrodaidzein reductase in Limosilactobacillus fermentum strains
by: Langa, Susana, et al.
Published: (2025-02-01)

A (re) educação ambiental com práticas agroecológicas na comunidade Sateré-Mawé.
by: ARAÚJO, M. I. de, et al.
Published: (2015-12-14)

Screening and characterization of potential probiotic and starter bacteria for plant fermentations
by: Vera Pingitore, Esteban, et al.
Published: (2016-09)

Microbial Community Structure of Three Traditional Zambian Fermented Products: Mabisi, Chibwantu and Munkoyo
by: Schoustra, S.E., et al.

Application of a partial cell recycling chemostat for continuous production of aroma compounds at near-zero growth rates
by: van Mastrigt, Oscar, et al.

Effect of accelerated natural lactic fermentation of infant food ingredients on some pathogenic microorganisms
by: Nout, M.J.R., et al.

Theobroma cacao L., "The food of the gods": Quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation
by: Líma, L.J.R., et al.

Yeasts Inoculation Effect on Bacterial Development in Carbonic Maceration Wines Elaboration
by: Gutiérrez, Ana Rosa, et al.
Published: (2023-07-20)

Nutritional composition and microbial communities of two non-alcoholic traditional fermented beverages from Zambia : A study of mabisi and munkoyo
by: Chileshe, Justin, et al.

Acid Lactic Bacteria as a Bio-Preservant for Grape Pomace Beverage.
by: DIAS, J. F., et al.
Published: (2020-05-26)

Resource Map