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Dynamics of the microbial community responsible for traditional sour cassava starch fermentation studied by denaturing gradient gel electrophoresis and quantitative rRNA hybridization

Microbial DiversityFood FermentationIn Vitro FermentationGradient Gel ElectrophoresisBiotechnologyQuantitative Rrna HybridizationMicrobial EcologyMicrobiologyMicrobiomeMicrobial CommunityMedicineQuantitative MicrobiologyHealth Sciences