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Pakistan Journal of Nutrition
  Year: 2009 | Volume: 8 | Issue: 9 | Page No.: 1349-1353
DOI: 10.3923/pjn.2009.1349.1353
 
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Use of Starter Cultures of Lactic Acid Bacteria and Yeasts in the Preparation of Kisra, a Sudanese Fermented Food
Asmahan A. Ali and Muna M. Mustafa

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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How to cite this article:

Asmahan A. Ali and Muna M. Mustafa, 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: 1349-1353.

DOI: 10.3923/pjn.2009.1349.1353

URL: https://scialert.net/abstract/?doi=pjn.2009.1349.1353

 
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