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Identification and characterisation of lactobacilli isolated from Kimere, a spontaneously fermented pearl millet dough from Mbeere, Kenya (East Africa)
P. Njeru Related information
1 Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
, N. Rösch Related information2 Department of Microbiology and Biotechnology, MRI, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
, D. Ghadimi Related information1 Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
, A. Geis Related information2 Department of Microbiology and Biotechnology, MRI, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
, W. Bockelmann Related information2 Department of Microbiology and Biotechnology, MRI, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
, M. de Vrese Related information1 Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
, J. Schrezenmeir Related information1 Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
, K. Heller Related information2 Department of Microbiology and Biotechnology, MRI, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
Beneficial Microbes: 1
(3)- Pages: 243 - 252
Published Online: September 21, 2010
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