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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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Sensory analysis of juice blend containing isomalto-oligosaccharides produced by fermentation with Weissella cibaria
Download2019-01-01
Rolim, Pricilla Moura, Hu, Ying, Gänzle, Michael G.
This study aimed at producing isomaltooligosaccharides in juice blends using orange juice and malt extract and assessing their acceptability. Different blend formulations were prepared and fermented, varying the concentration of orange juice, sucrose and malt extract. Dextransucrase from...