Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation

European Food Research and Technology

Volumn 216, Issue 5, 2003, Pages 377-384

  Annan, Nana T ^a,c   Poll, Leif ^b   Sefa Dedeh, Samuel ^c   Plahar, Wisdom A ^a   Jakobsen, Mogens ^b  

^a Food Research Institute Ghana   (Ghana)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c UNIVERSITY OF GHANA   (Ghana)

Author keywords

Aroma; Candida krusei; Fermentation; Lactobacillus fermentum; Maize; Saccharomyces cerevisiae; Starter cultures

Indexed keywords

ALCOHOLS; CELL CULTURE; FERMENTATION; FOOD PRODUCTS; ORGANIC ACIDS; PRINCIPAL COMPONENT ANALYSIS; SENSORY PERCEPTION; YEAST;

AROMA; CANDIDA KRUSEI; LACTOBACILLUS FERMENTUM; MAIZE; SACCHAROMYCES CEREVISIAE; STARTER CULTURES;

FOOD PROCESSING;

CANDIDA; ISSATCHENKIA ORIENTALIS; LACTOBACILLUS; LACTOBACILLUS FERMENTUM; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; ZEA MAYS;

EID: 1542708082     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0692-5     Document Type: Article

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