The occurence and diversity of yeasts in Zimbabwean traditional fermented milk and their potential use as starter cultures

acide organique alcoholic beverages alimentos fermentados candida kefyr compuestos del sabor corn flour cultivos iniciadores culture starter cultured milk fermentation fermented foods flavour compounds lactic acid bacteria leche fermentada levadura levure organic acids organoleptic properties pasta pulp starter cultures technologie traditionnelle tecnologia tradicional textura texture traditional technology volatile compounds yeasts zimbabwe