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

Single and mixed starter cultures of lactic acid bacteria (LAB): Weissella confusa MNC20, Lactobacillus plantarum MNC21, Lactococcus lactis MNC24 and Lactobacillus fermentum MNC34 and yeasts: Issatchenkia orientalis MNC20Y and Saccharomyces cerevisiae MNC21Y were used to produce Obushera, a fermente...

Descripción completa

Detalles Bibliográficos
Autores principales: Mukisa, Ivan M., Byaruhanga, Yusuf B., Muyanja, Charles M. B. K., Langsrud, Thor, Narvhus, Judith A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448335/
https://www.ncbi.nlm.nih.gov/pubmed/28572960
http://dx.doi.org/10.1002/fsn3.450

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448335/
https://www.ncbi.nlm.nih.gov/pubmed/28572960
http://dx.doi.org/10.1002/fsn3.450

Ejemplares similares