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Food Control, ISSN 0956-7135, 08/2017, Volume 78, pp. 222 - 229
Daqu, a traditional starter culture mainly used to produce Chinese liquor and vinegar, is spontaneously fermented by diverse bacteria, yeasts and filamentous... 
Starter culture | UPLC-MS/MS | Ochratoxin A | Ultrasound-assisted extraction | Traditional brew | FRUITS | FUNGI | FOOD SCIENCE & TECHNOLOGY | CHROMATOGRAPHY | WALLED CARBON NANOTUBES | CULTURE | MICROBIAL DIVERSITY | SOLID-PHASE EXTRACTION | FOOD | LIQUOR | Safety and security measures | Fermentation | Food contamination | Food
Journal Article
Meat Science, ISSN 0309-1740, 07/2011, Volume 88, Issue 3, pp. 517 - 524
Journal Article
European Food Research and Technology, ISSN 1438-2377, 12/2016, Volume 242, Issue 12, pp. 2147 - 2160
Journal Article
International Journal of Food Microbiology, ISSN 0168-1605, 08/2016, Volume 231, pp. 33 - 41
Journal Article
LWT, ISSN 0023-6438, 07/2017, Volume 80, pp. 51 - 58
Tchoukoutou is a Beninese traditional sorghum beer obtained by mixed fermentation including yeast and lactic acid bacteria (LAB). The starter's LAB communities... 
MALDI-TOF MS | Aryl-β-d-glucosidase | Biodiversity | African beers | Traditional starter | Aryl-β-D-glucosidase | STRAINS | MAWE | TCHOUKOUTOU | FOOD SCIENCE & TECHNOLOGY | TREES | Aryl beta-D-glucosidase | CYANIDE CONTENTS | BEVERAGES | MYCOTOXINS | Enzymes | Microbiota (Symbiotic organisms) | RNA | Analysis | Bacteria | Fermentation | Beer | Biological diversity
Journal Article