The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods

✍ Scribed by Mukisa, Ivan M.; Porcellato, Davide; Byaruhanga, Yusuf B.; Muyanja, Charles M.B.K.; Rudi, Knut; Langsrud, Thor; Narvhus, Judith A.

• Book ID: 122048143
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 618 KB
• Volume: 160
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2012.09.023