APPLICATION OF REFRIGERATED AND FROZEN SORGHUM MALT SLURRIES IN THE PRESERVATION OF STARTER CULTURES FOR OBUSHERA FROM UGANDA
Industrial production of traditional fermented beverages is limited by lack of quality commercial starter cultures. <em>Saccharomyces cerevisiae </em>MNC21Y<em> </em>and <em>Lactobacillus plantarum </em>MNC21 can be used to ferment cereal beverages such as <em&...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Department of Food Technology
2020
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/a7ed7fca37d04b3ea2c4c72fa231acd9 |
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