Survival and Acidification Potential of Lactobacillus Plantarum MNC 21 Stored in Air-Dried Sorghum Flours

Survival and Acidification Potential of Lactobacillus Plantarum MNC 21 Stored in Air-Dried Sorghum Flours

<p>Increased commercialization of indigenous fermented foods requires availability of affordable starter cultures. The starters should also maintain functionality when stored at ambient conditions, especially where erratic power supply makes constant refrigeration unachievable. This study eval...

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Bibliographic Details
Main Authors: Yusuf Byenkya Byaruhanga, Stellah Byakika, Ivan Muzira Mukisa
Format: Article
Language:English
Published: Department of Food Technology 2022-12-01
Series:Food ScienTech Journal
Subjects:
air-drying
lactobacillus plantarum
preservation
sorghum
starter cultures
Online Access:https://jurnal.untirta.ac.id/index.php/fsj/article/view/14760

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