Organic Acids and Volatile Organic Compounds Produced During Traditional and Starter Culture Fermentation of Bushera, a Ugandan Fermented Cereal Beverage

Food Biotechnology

Volumn 26, Issue 1, 2012, Pages 1-28

  Muyanja, C M B K ^a   Narvhus, J A ^b   Langsrud, T ^b  

^a MAKERERE UNIVERSITY   (Uganda)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

fermentation; organic acids; starters; volatile compounds

Indexed keywords

COMMERCIAL PRODUCTIONS; DIACETYL; ETHYL ACETATES; FINAL PH; LACTIC ACID BACTERIA; LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; MICROBIAL COUNT; PYRUVATES; SENSORY PROPERTIES; STARTER CULTURES; VOLATILE COMPOUNDS;

ACETALDEHYDE; BACILLI; ETHANOL; FERMENTATION; GLUCOSE; KETONES; LACTIC ACID; MALTOSE; METHANOL; ORGANIC ACIDS; VOLATILE ORGANIC COMPOUNDS;

STARTERS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS BREVIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; WEISSELLA; WEISSELLA CONFUSA;

EID: 84858240195     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905436.2011.617252     Document Type: Article

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