Use of Starter Cultures of Lactic Acid Bacteria and Yeasts in the Preparation of Kisra, a Sudanese Fermented Food


Authors

  • Asmahan A. Ali Food Research Centre, P.O. Box 213, Sudan
  • Muna M. Mustafa Food Research Centre, P.O. Box 213, Sudan

DOI:

https://doi.org/10.3923/pjn.2009.1349.1353

Keywords:

Lactic acid bacteria, sorghum fermentation, yeast

Abstract

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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Published

15.08.2009

Issue

Vol. 8 No. 9 (2009)

Section

Research Article

License

Copyright (c) 2009 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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.

How to Cite

Ali, A. A., & Mustafa, M. M. (2009). Use of Starter Cultures of Lactic Acid Bacteria and Yeasts in the Preparation of Kisra, a Sudanese Fermented Food. Pakistan Journal of Nutrition, 8(9), 1349–1353. https://doi.org/10.3923/pjn.2009.1349.1353