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The art of mabisi production: A traditional fermented milk.
PLoS One. 2019 Mar 14;14(3):e0213541. doi: 10.1371/journal.pone.0213541. eCollection 2019.
PLoS One. 2019.
PMID: 30870441
Free PMC article.
Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds.
Phiri S, Schoustra SE, van den Heuvel J, Smid EJ, Shindano J, Linnemann A.
Phiri S, et al. Among authors: shindano j.
PLoS One. 2019 Oct 22;14(10):e0223501. doi: 10.1371/journal.pone.0223501. eCollection 2019.
PLoS One. 2019.
PMID: 31639127
Free PMC article.
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Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk.
Moonga HB, Schoustra SE, van den Heuvel J, Linnemann AR, Samad MS, Shindano J, Smid EJ.
Moonga HB, et al. Among authors: shindano j.
Front Microbiol. 2020 Jul 30;11:1816. doi: 10.3389/fmicb.2020.01816. eCollection 2020.
Front Microbiol. 2020.
PMID: 32849423
Free PMC article.
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Microbial population dynamics during traditional production of Mabisi, a spontaneous fermented milk product from Zambia: a field trial.
Groenenboom AE, Shindano J, Cheepa N, Smid EJ, Schoustra SE.
Groenenboom AE, et al. Among authors: shindano j.
World J Microbiol Biotechnol. 2020 Nov 16;36(12):184. doi: 10.1007/s11274-020-02957-5.
World J Microbiol Biotechnol. 2020.
PMID: 33191438
Free PMC article.
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