2015•European Food Research and TechnologyRequires access

A large diversity of lactic acid bacteria species is involved in the fermentation of wheat used for the manufacture of lemzeiet

Ryma Merabti, Farida Bekhouche, Victoria Chuat, Marie Noëlle Madec, M.-B. Maillard, Sylviane Bailly, Anne Thierry, Florence Valence

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Key concepts: Fermentation, Weissella, Leuconostoc, Lactic acid, Pediococcus, Lactobacillus, Food science, Biology

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A large diversity of lactic acid bacteria species is involved in the fermentation of wheat used for the manufacture of lemzeiet — Research Paper | ScholarLens