Influence of Cofermentation by Amylolytic Lactobacillus plantarum and Lactococcus lactis Strains on the Fermentation Process and Rheology of Sorghum Porridge

समान संसाधन

• Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage
  द्वारा: Mukisa, Ivan M., और अन्य
  प्रकाशित: (2016)
• Viscoelastic properties of sweet potato complementary porridges as influenced by endogenous amylases
  द्वारा: Nabubuya, Agnes, और अन्य
  प्रकाशित: (2017)
• Cooperation between Lactococcus lactis and Nonstarter Lactobacilli in the Formation of Cheese Aroma from Amino Acids
  द्वारा: Kieronczyk, Agnieszka, और अन्य
  प्रकाशित: (2003)
• Sorghum Malt Extract as a Growth Medium for Lactic Acid Bacteria Cultures: A Case of Lactobacillus plantarum MNC 21
  द्वारा: Byakika, Stellah, और अन्य
  प्रकाशित: (2020)
• Probiotic Potential of Lactic Acid Starter Cultures Isolated from a Traditional Fermented Sorghum-Millet Beverage
  द्वारा: Byakika, Stellah, और अन्य
  प्रकाशित: (2020)