Use of starter cultures of lactic acid bacteria and yeasts in the preparation of kisra, a Sudanese fermented food

Pakistan Journal of Nutrition

Volumn 8, Issue 9, 2009, Pages 1349-1353

  Ali, Asmahan A ^a   Mustafa, Muna M ^a  

^a Food Research Centre   (Sudan)

Author keywords

Lactic acid bacteria; Sorghum fermentation; Yeast

Indexed keywords

LACTIC ACID;

ARTICLE; BACTERIAL COUNT; BACTERIUM CULTURE; BACTERIUM ISOLATE; CONTROLLED STUDY; FERMENTATION; FLOUR; FOOD; FOOD PROCESSING; FUNGUS CULTURE; KISRA; LACTOBACILLUS AMYLOVORUS; LACTOBACILLUS BREVIS; LACTOBACILLUS FERMENTUM; NONHUMAN; PH; SACCHAROMYCES CEREVISIAE; SORGHUM; SUDAN;

LACTOBACILLUS AMYLOVORUS; LACTOBACILLUS BREVIS; LACTOBACILLUS FERMENTUM; SACCHAROMYCES CEREVISIAE;

EID: 69949141923     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2009.1349.1353     Document Type: Article

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