Influence of cofermentation by amylolytic Lactobacillus plantarum and Lactococcus lactis strains on the fermentation process and rheology of sorghum porridge.

@article{Mukisa2012InfluenceOC,
  title={Influence of cofermentation by amylolytic Lactobacillus plantarum and Lactococcus lactis strains on the fermentation process and rheology of sorghum porridge.},
  author={Ivan Muzira Mukisa and Yusuf B. Byaruhanga and Charles M. B. K. Muyanja and Matthew Aijuka and Reidar Barfod Sch{\"u}ller and Stefan Sahlstr\om and Thor Langsrud and Judith A. Narvhus},
  journal={Applied and environmental microbiology},
  year={2012},
  volume={78 15},
  pages={5220-8}
}
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 amylolytic activity. This necessitates searching for efficient ALAB and strategies to improve their amylolytic activity. Two ALAB, Lactobacillus plantarum MNC 21 and Lactococcus lactis MNC 24, isolated from Obushera, were used to ferment starches in MRS broth: sorghum, millet, sweet potato, and commercial soluble starch… CONTINUE READING

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