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  • Stellah Byakika, I. M. Mukisa, Alex Paul Wacoo, R. Kort, Y. Byaruhanga, C. Muyanja
  • Biology
  • International Journal of Food Contamination
  • 2019 (First Publication: 15 March 2019)
  • BackgroundAflatoxin contamination in traditionally fermented cereal-based beverages is a serious food safety challenge considering that commercialization of these products is rising. The challenge isExpand
  • Ivan Muzira Mukisa, Yusuf B. Byaruhanga, Charles Muyanja, Thor Langsrud, Judith A. Narvhus
  • Medicine, Chemistry
  • Food science & nutrition
  • 2017 (First Publication: 5 December 2016)
  • Abstract Single and mixed starter cultures of lactic acid bacteria (LAB): Weissella confusa MNC20, Lactobacillus plantarum MNC21, Lactococcus lactis MNC24 and Lactobacillus fermentum MNC34 andExpand
  • Ivan Muzira Mukisa, Davide Porcellato, +4 authors Judith A. Narvhus
  • Biology, Medicine
  • International journal of food microbiology
  • 2012 (First Publication: 1 November 2012)
  • Obushera includes four fermented cereal beverages from Uganda namely: Obutoko, Enturire, Ekitiribita and Obuteire, whose microbial diversity has not hitherto been fully investigated. Knowledge of theExpand
  • Ivan Muzira Mukisa, Yusuf B. Byaruhanga, +5 authors Judith A. Narvhus
  • Biology, Medicine
  • Applied and Environmental Microbiology
  • 2012 (First Publication: 18 May 2012)
  • ABSTRACT Amylolytic lactic acid bacteria (ALAB) can potentially replace malt in reducing the viscosity of starchy porridges. However, the drawback of using ALAB is their low and delayed amylolyticExpand
    Abstract Malted and un-malted sorghum ( Sorghum bicolor (L.) Moench) flour was gamma irradiated with a dose of 10 kGy and then re-irradiated with 25 kGy. The effects of irradiation on microbialExpand