What is it about?
This work reveals the colonising lactic acid bacteria and yeasts in sourdough developed using pearl millet and finger millet as substrate.
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Why is it important?
This is important to establish the colonising bacteria and fungi in sourdough which happens to be a diet making waves in some part of the world. The understanding of the colonising flora could inform on the possibilities of developing starter cultures to optimize its production.
Perspectives
This research has revealed the colonising lactic acid bacteria with potentials of performing probiotic function in consumers.
Mr Stephen S.A. Akinola
Federal University of Technology Akure
Read the Original
This page is a summary of: LACTIC ACID BACTERIA AND YEAST DIVERSITIES IN SPONTANEOUSLY FERMENTED MILLET SOURDOUGHS, Journal of Microbiology Biotechnology and Food Sciences, February 2017, Slovak University of Agriculture in Nitra,
DOI: 10.15414/jmbfs.2017.6.4.1030-1035.
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