Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food

International Journal of Food Microbiology

Volumn 80, Issue 3, 2003, Pages 187-199

  Mugula, J K ^a   Nnko, S A M ^a   Narvhus, J A ^b   Sorhaug T ^b  

^a SOKOINE UNIVERSITY OF AGRICULTURE   (Tanzania)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Cereal fermentation; Lactic acid bacteria; Organic acids; Togwa; Volatile organic compounds; Yeasts

Indexed keywords

2 METHYL 1 BUTANOL; 2 METHYLBUTANAL; 2,3 BUTANEDIONE; ACETALDEHYDE; ACETOIN; ALCOHOL DERIVATIVE; CITRIC ACID; FORMIC ACID; FRUCTOSE; GLUCOSE; ISOBUTANOL; ISOBUTYRALDEHYDE; ISOPENTYL ALCOHOL; ISOVALERALDEHYDE; LACTIC ACID; MALTOSE; PYROGLUTAMIC ACID; PYRUVIC ACID; SUCCINIC ACID; UNCLASSIFIED DRUG; URIC ACID; VOLATILE ORGANIC COMPOUND;

ARTICLE; CANDIDA PELLICULOSA; CANDIDA TROPICALIS; CONTROLLED STUDY; FERMENTATION; FERMENTED PRODUCT; ISSATCHENKA ORIENTALIS; LACTIC ACID BACTERIUM; LACTOBACILLUS BREVIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; MAIZE; MILLET; NONHUMAN; PEDIOCOCCUS PENTOSACEUS; PH; SACCHAROMYCES CEREVISIAE; SORGHUM; TANZANIA; WEISELLA CONFUSA; YEAST;

CANDIDA; CEREALS; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS; PEDIOCOCCUS; SACCHAROMYCES CEREVISIAE; TANZANIA; TIME FACTORS;

CANDIDA; CANDIDA TROPICALIS; ENTEROBACTERIACEAE; ISSATCHENKIA; ISSATCHENKIA ORIENTALIS; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; PICHIA ANOMALA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; WEISSELLA CONFUSA; ZEA MAYS;

EID: 0037440608     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00141-1     Document Type: Article

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