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Cereal-based fermented foods and beverages

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Microbial Community Dynamics during Production of the Mexican Fermented Maize Dough Pozol

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Effect of accelerated natural lactic fermentation of infant good ingredients on some pathogenic microorganisms

M.J.R. Nout, F.M. Rombouts, Arie H. Havelaar · International Journal of Food Microbiology · 1989 · 193 citations · Full text

Agriculture, Food Science, Microbiology +12

Effects of yeasts and bacteria on the levels of folates in rye sourdoughs

Susanna Kariluoto, Marja Aittamaa, Matti Korhola et al. · International Journal of Food Microbiology · 2005 · 158 citations

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