Microbiological and technological aspect
β
J. L. Parada; E. Zapata; S. V. Fabrizio; A. MartΓnez
π
Article
π
1996
π
Springer
π
English
β 722 KB
The major genera found in the microflora of fermented, sour, cassava-starch were Streptococcus, Bacillus, Lactobacillus and Saccharomyces with amylase activity. Lactic acid bacteria predominated whereas the presence of moulds was not significant. No coliforms were detected. Electron microscopy showe