Isolation, identification and characterization of predominant microorganisms in Swazi traditional fermented porridge (incwancwa) and optimization of fermentation conditions

Isolation, identification and characterization of predominant microorganisms in Swazi traditional fermented porridge (incwancwa) and optimization of fermentation conditions

ABSTRACTThe objective of the study was to isolate, identify and characterize the predominant microorganisms during the fermentation of incwancwa and optimize fermentation conditions. The lactic acid bacteria (LAB) load from fermented uncooked samples ranged from 4.6 ± 1.46 to 6.56 ± 0.2 log CFU/g wh...

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Bibliographic Details
Main Authors: Baphelele Khumalo, Solomon Worku Kidane, Tendekayi Henry Gadaga, Jeremiah Sijubo Shelembe
Format: Article
Language:English
Published: Taylor & Francis Group 2022-12-01
Series:CyTA - Journal of Food
Subjects:
Fermentation
incwancwa
polymerase chain reaction
microorganisms
fermentación
Online Access:https://www.tandfonline.com/doi/10.1080/19476337.2022.2144462

Internet

https://www.tandfonline.com/doi/10.1080/19476337.2022.2144462

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