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Published:
Dec 2, 2004Keywords:
lactic acid bacteria inhibition fermented beverage Chibwantu Mabisi Tobwa
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Articles
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Main Article Content
Isolation and inhibitory effects of lactic acid bacteria from selected traditional fermented beverages from rural Zambia on some food pathogens
K Nguz
Department of Food Technology and Nutrition, Laboratory of food Engineering and Technology, Gent University, 653 Coupure Links B-9000 Gent, Belgium
C Kasese
Department of Food Science and Technology, University of Zambia, PO Box 32379, Lusaka, Zambia
C Phiri
Department of Food Science and Technology, University of Zambia, PO Box 32379, Lusaka, Zambia
J Shindano
Department of Food Science and Technology, University of Zambia, PO Box 32379, Lusaka, Zambia
DM Hikeezi
Department of Food Science and Technology, University of Zambia, PO Box 32379, Lusaka, Zambia
Abstract
No Abstract Available
Journal of Science and Technology Special Edition 2004: 9-16
Journal of Science and Technology Special Edition 2004: 9-16
