Use of Starter Cultures of Lactic Acid Bacteria and Yeasts in the Preparation of Kisra, a Sudanese Fermented Food
DOI:
https://doi.org/10.3923/pjn.2009.1349.1353Keywords:
Lactic acid bacteria, sorghum fermentation, yeastAbstract
This research was carried out to study the effect of lactic acid bacteria (Lactobacillus fermentum, Lactobacillus brevis and Lactobacillus amylovorus) starter on traditional fermentation of sorghum flour (variety dabar). Results obtained indicated that fermentation time was reduced from 19-6 h albeit the final pH was reduced to 3.47. The addition of Saccharomyces cerevisiae to the previous starter further reduced sorghum fermentation time to only 4 h and the final pH was 3.75.
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Copyright (c) 2009 Asian Network for Scientific Information
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This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
