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Skip to Search Results- 5Sorghum
- 2Lactiplantibacillus plantarum
- 2Lactobacillus
- 2Sourdough
- 1Deoxyanthocyanidin
- 1Dextransucrase
- 3Agricultural, Food and Nutritional Science, Department of
- 3Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 2Graduate and Postdoctoral Studies (GPS), Faculty of
- 2Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
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African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages
Download2022-10-02
Pswarayi, Felicitas, Gänzle, Michael G.
Africa has a rich tradition of cereal fermentations to produce diverse products including baked goods, porridges, non-alcoholic beverages and alcoholic beverages. Diversity also relates to the choice of the fermentation substrates, which include wheat, maize, teff, sorghum and millet, and the...
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Conversion of hydroxycinnamic acids by Furfurilactobacillus milii in sorghum fermentations: Impact on profile of phenolic compounds in sorghum and on ecological fitness of Ff. milii
Download2023-05-01
Gaur, Gautam, Damm, Sandra, Passon, Maike, Lo, Hiu Kwan, Schieber Andreas, Gänzle, Michael G.
The conversion of phenolic compounds by lactobacilli in food fermentations contributes to food quality. The metabolism of phenolics by lactobacilli has been elucidated in the past years but information on the contribution of specific enzymes in food fermentations remains scarce. This study aimed...
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Effect of temperature on production of oligosaccharides and dextran by Weissella cibaria 10 M
Download2018-01-01
The formation of HoPS and oligosaccharides in sourdough fermentation improves bread quality but is dependent on the expression of glycansucrases by lactic acid bacteria. Data on the expression of dextransucrases by Weissella spp., however, are limited. This study therefore aimed to assess...
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Microbiological and chemical characterisation of ting, a sorghum-based gluten-free fermented cereal product from Botswana
DownloadFall 2011
Fermented cereal foods produced in Africa involve a wide range of raw materials, e.g. millets, sorghum and maize, which are fermented using various microorganisms. Fermentation of these foods progresses under the influence of microorganisms and their enzyme activities. Fermentation processes...
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Fall 2022
Phenolic compounds are common and structurally diverse plant secondary metabolites. Epidemiological studies have associated their consumption to health benefits such as reduction of chronic inflammation and risk of colorectal cancer. Phenolic acids are a major class of dietary phenolic compounds...