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Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe

Molly Gabaza (UGent) , Marie Joossens (UGent) , Margo Cnockaert (UGent) , Maud Muchuweti, Katleen Raes (UGent) and Peter Vandamme (UGent)
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Chicago
Gabaza, Molly, Marie Joossens, Margo Cnockaert, Maud Muchuweti, Katleen Raes, and Peter Vandamme. 2019. “Lactococci Dominate the Bacterial Communities of Fermented Maize, Sorghum and Millet Slurries in Zimbabwe.” International Journal of Food Microbiology 289: 77–87.
APA
Gabaza, M., Joossens, M., Cnockaert, M., Muchuweti, M., Raes, K., & Vandamme, P. (2019). Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 289, 77–87.
Vancouver
1.
Gabaza M, Joossens M, Cnockaert M, Muchuweti M, Raes K, Vandamme P. Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2019;289:77–87.
MLA
Gabaza, Molly, Marie Joossens, Margo Cnockaert, et al. “Lactococci Dominate the Bacterial Communities of Fermented Maize, Sorghum and Millet Slurries in Zimbabwe.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 289 (2019): 77–87. Print.
@article{8573463,
  author       = {Gabaza, Molly and Joossens, Marie and Cnockaert, Margo and Muchuweti, Maud and Raes, Katleen and Vandamme, Peter},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  language     = {eng},
  pages        = {77--87},
  title        = {Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe},
  url          = {http://dx.doi.org/10.1016/j.ijfoodmicro.2018.09.001},
  volume       = {289},
  year         = {2019},
}

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