Modern food biotechnology has moved a long way since ancient times of empirical food
fermentations. Preservation and safeguarding of food are, however, still major objectives of …

There is evidence documenting the beneficial health effects of probiotic microorganisms.
Also, many studies have reported that the best matrices to deliver probiotic are dairy …

The nutritional quality of cereals and the sensorial properties of their products are
sometimes inferior as compared to other sources of food which is due to the lower protein …

One hundred and thirteen strains of lactic acid bacteria (LAB) were selected from 351
isolates from 15 samples of traditionally fermented household bushera from Uganda and …

The demand for consumption of health promoting foods is growing worldwide due to the
increased awareness of consumers on the impact of food on health. Traditional fermented …

Selected microbiological and metabolic characteristics of sorghum, maize, millet and maize–
sorghum togwa were investigated during natural fermentation for 24 h. The process was …

Aims: To identify and examine the diversity of predominant lactic acid bacteria (LAB) in koko
and koko sour water (KSW) from different Ghanaian production sites with regard to pattern of …

A total of 15 samples of traditional fermented milk were collected from individual households
in South Africa and Namibia. Lactic acid bacteria dominated the microflora of these samples …

Starter cultures of lactic acid bacteria (Lactobacillus brevis, Lactobacillus cellobiosus,
Lactobacillus fermentum, Lactobacillus plantarum and Pediococcus pentosaceus) and …

Fermented foodstuffs and condiments remain a key constituents of diets throughout many
parts of Asia and Africa. In cases where the process of fermentation evolved for the …