Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe
- Author
- Molly Gabaza (UGent) , Marie Joossens (UGent) , Margo Cnockaert (UGent) , Maud Muchuweti, Katleen Raes (UGent) and Peter Vandamme (UGent)
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Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8573463
- 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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