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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出版年:	CyTA - Journal of Food
主要な著者:	Baphelele Khumalo, Solomon Worku Kidane, Tendekayi Henry Gadaga, Jeremiah Sijubo Shelembe
フォーマット:	論文
言語:	英語
出版事項:	Taylor & Francis Group 2022-12-01
主題:	Fermentation incwancwa polymerase chain reaction microorganisms fermentación
オンライン･アクセス:	https://www.tandfonline.com/doi/10.1080/19476337.2022.2144462