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    • Screening local cereal-based beverages in Tanzania for yeast contaminants 

      Malehe, Setta; Mbega, Ernest; Matemu, Athanasia (International Journal of Biosciences, 2021-02-26)
      During spontaneous fermentation of cereals; yeasts ferment carbohydrates to produce alcohol and they also provide vitamins, amino acids, peptides, and nucleotides needed by lactic acid bacteria as well as produce flavour ...