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Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe
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Baobab fruit pulp and mopane worm as potential functional ingredients to improve the iron and zinc content and bioaccessibility of fermented cereals
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High amorphous poly-beta-hydroxybutyrate (PHB) content in a probiotic Bacillus strain displays better protective effects in Vibrio-challenged gnotobiotic Artemia
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Large-scale cultivation of the bumblebee gut microbiota reveals an underestimated bacterial species diversity capable of pathogen inhibition
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Antimicrobial activity against Mycobacterium tuberculosis under in vitro lipid-rich dormancy conditions
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Burkholderia insecticola sp. nov., a gut symbiotic bacterium of the bean bug Riptortus pedestris
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Traditional fermentation and cooking of finger millet : implications on mineral binders and subsequent bioaccessibility
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Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe
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Flow cytometric fingerprinting for microbial strain discrimination and physiological characterization
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Oxygen and diverse nutrients influence the water kefir fermentation process