Microbiological and physico-chemical characteristic of Rwandese traditional beer " Ikigage "

Oenological properties of non-Saccharomyces yeasts associated with wine-making

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Use of starter cultures in fermentation on a household scale

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Microbiological changes during the traditional production of ogi-baba, a West African fermented sorghum gruel

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Nutritional Improvement of Sorghum by Fermentation

N. Kazanas, M. L. Fields · Journal of Food Science · 1981 · 132 citations

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Yeasts and lactic acid bacteria microbiota from masau (Ziziphus mauritiana) fruits and their fermented fruit pulp in Zimbabwe

Loveness K. Nyanga, M.J.R. Nout, T.H. Gadaga et al. · International Journal of Food Microbiology · 2007 · 111 citations · Full text

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