Proteolytic activities in togwa, a Tanzanian fermented food

International Journal of Food Microbiology

Volumn 84, Issue 1, 2003, Pages 1-12

  Mugula, J K ^a,b   Sorhaug T ^a   Stepaniak, L ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b SOKOINE UNIVERSITY OF AGRICULTURE   (Tanzania)

Author keywords

Lactic acid bacteria; Proteolysis; Sorghum; Starter cultures; Togwa; Yeasts

Indexed keywords

AMINO ACID; AMINOPEPTIDASE; ASPARTIC ACID; CITRULLINE; GLUTAMIC ACID; ORNITHINE; PROLINE; PROTEINASE;

AMINO ACID COMPOSITION; ARTICLE; CONTROLLED STUDY; DRY WEIGHT; ENZYME ACTIVITY; FERMENTATION; FERMENTED PRODUCT; ISSATCHENKIA ORIENTALIS; LACTIC ACID BACTERIUM; LACTOBACILLUS BREVIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; MALT; MOLECULAR WEIGHT; NONHUMAN; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; PROTEIN CONTENT; PROTEIN DEGRADATION; SORGHUM; STARTER CULTURE; YEAST;

ISSATCHENKIA; ISSATCHENKIA ORIENTALIS; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS CELLOBIOSUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS;

EID: 0038100463     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00387-2     Document Type: Article

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