Biotechnological Application of Saccharomyces cerevisiae and Lactobacillus delbrueckii sp. bulgaricus for Protein Enrichment of Fermented Unmalted and Malted Sorghum (Sorghum bicolor (L.) Moench)

This study evaluated changes in protein contents of malted and unmalted sorghum, and their formulated blends, after fermentation for 10 days at 25°C with mono and cocultures of Saccharomyces cerevisiae and Lactobacillus delbrueckii sp. bulgaricus. Fermentation of unmalted and malted sorghum and thei...

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Detalles Bibliográficos
Autores principales: Yafetto, Levi, Nsiah-Asamoah, Christiana Naa Atsreh, Birikorang, Emmanuel, Odamtten, George Tawia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8831062/
https://www.ncbi.nlm.nih.gov/pubmed/35155665
http://dx.doi.org/10.1155/2022/2264993

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8831062/
https://www.ncbi.nlm.nih.gov/pubmed/35155665
http://dx.doi.org/10.1155/2022/2264993

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