Significance of yeasts and moulds occurring in maize dough fermentation for 'kenkey' production.

@article{Jespersen1994SignificanceOY,
  title={Significance of yeasts and moulds occurring in maize dough fermentation for 'kenkey' production.},
  author={Lene Jespersen and M Halm and Kafui A. Kpodo and Mogens Jakobsen},
  journal={International journal of food microbiology},
  year={1994},
  volume={24 1-2},
  pages={239-48}
}
Yeasts and moulds associated with the fermentation of maize dough during the processing of the West African traditional food 'kenkey' were investigated. A mixed flora comprising Candida, Saccharomyces, Trichosporon, Kluyveromyces and Debaryomyces species were isolated from raw maize, during steeping and early phases of fermentation. After 24-48 h of fermentation, Candida krusei and Saccharomyces cerevisiae dominated reaching counts exceeding 10(6) cfu/g. This succession of yeast populations and… CONTINUE READING

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