Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from <i>Obushera,</i> a traditional sorghum malt fermented beverage.

Mukisa, Ivan M; Byaruhanga, Yusuf B; Muyanja, Charles M B K; Langsrud, Thor; Narvhus, Judith A

Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage.

Mukisa, Ivan M; Byaruhanga, Yusuf B; Muyanja, Charles M B K; Langsrud, Thor; Narvhus, Judith A.

Afiliação

Mukisa IM; Department of Chemistry Biotechnology and Food Science (IKBM) Norwegian University of Life Sciences (UMB) Ås Norway.
Byaruhanga YB; Department of Food Technology and Nutrition Makerere University Kampala Uganda.
Muyanja CMBK; Department of Food Technology and Nutrition Makerere University Kampala Uganda.
Langsrud T; Department of Food Technology and Nutrition Makerere University Kampala Uganda.
Narvhus JA; Department of Chemistry Biotechnology and Food Science (IKBM) Norwegian University of Life Sciences (UMB) Ås Norway.

Food Sci Nutr ; 5(3): 702-712, 2017 05.

Article em En | MEDLINE | ID: mdl-28572960

Palavras-chave

Cereal fermentation; Obushera; Yeasts; lactic acid bacteria; sorghum; starter cultures

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2017 Tipo de documento: Article

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2017 Tipo de documento: Article