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Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.
Kostinek M, Specht I, Edward VA, Pinto C, Egounlety M, Sossa C, Mbugua S, Dortu C, Thonart P, Taljaard L, Mengu M, Franz CM, Holzapfel WH. Kostinek M, et al. Among authors: dortu c. Int J Food Microbiol. 2007 Mar 20;114(3):342-51. doi: 10.1016/j.ijfoodmicro.2006.09.029. Epub 2006 Dec 26. Int J Food Microbiol. 2007. PMID: 17188771
Use of Lactobacillus strains to start cassava fermentations for Gari production.
Huch Née Kostinek M, Hanak A, Specht I, Dortu CM, Thonart P, Mbugua S, Holzapfel WH, Hertel C, Franz CM. Huch Née Kostinek M, et al. Among authors: dortu cm. Int J Food Microbiol. 2008 Dec 10;128(2):258-67. doi: 10.1016/j.ijfoodmicro.2008.08.017. Epub 2008 Sep 5. Int J Food Microbiol. 2008. PMID: 18834642