Physicochemical Properties and Bacterial Community Profiling of Optimal Mahewu (A Fermented Food Product) Prepared Using White and Yellow Maize with Different Inocula

Mahewu is a fermented food product from maize, commonly consumed in Southern Africa. This study investigated the effect of optimizing fermentation (time and temperature) and boiling time of white maize (WM) and yellow maize (YM) mahewu, with the use of the Box–Behnken-response surface methodology (R...

Descripción completa

Detalles Bibliográficos
Autores principales: Daji, Grace Abosede, Green, Ezekiel, Abrahams, Adrian, Oyedeji, Ajibola Bamikole, Masenya, Kedibone, Kondiah, Kulsum, Adebo, Oluwafemi Ayodeji
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601922/
https://www.ncbi.nlm.nih.gov/pubmed/37430920
http://dx.doi.org/10.3390/foods11203171

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601922/
https://www.ncbi.nlm.nih.gov/pubmed/37430920
http://dx.doi.org/10.3390/foods11203171

Ejemplares similares