Microbiological and chemical analysis of fermented sorghum dough for Kisra production

Applied Microbiology and Biotechnology

Volumn 37, Issue 6, 1992, Pages 728-731

  Hamad, Siddig H ^a   Böcker, Georg ^b   Vogel, Rudi F ^b   Hammes, Walter P ^b  

^a Food Research Centre   (Sudan)

^b UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; CHEMICAL ANALYSIS; FERMENTATION; FLUOR; FOOD ANALYSIS; MICROORGANISM; NONHUMAN;

EID: 0026731585     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/BF00174836     Document Type: Article

References (15)

1. Effect of fermentation on crude protein and fat contents of crushed grains of maize and sorghum
2. Nutritive quality of fermented sorghum
3. Lactobacillus sanfrancisco als stabiles Element in eimen Reinzucht Sauerteig Präparat
4. Nutritional improvement of cereals by fermentation
5. The influence of home processing on the quality of cereal and millet protein
6. Rapid method for distinction of Gram negative from Gram positive bacteria
7. Die Wirkung von Glycin auf die Biosynthese des Mureins
8. Regular, nonsporing Gram positive rods
9. A medium for the cultivation of lactobacilli
10. Characterization by plasmid profile analysis of acetic acid bacteria from wine, spirit and cider acetators for industrial vinegar production
11. Isolation and characterization of microorganisms associated with the tradtional sorghum fermentation for production of Sudanese Kisra
12. The influence of media upon the yeast and mould count of butter
13. General characterization