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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 ...

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    AuthorMalehe, Setta (1)
    Matemu, Athanasia (1)
    Mbega, Ernest (1)SubjectCandida species (1)
    Cereal-based beverage. (1)
    Opportunistic yeast pathogen (1)Yeast contaminant (1)... View MoreDate Issued
    2021 (1)
    Has File(s)Yes (1)

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