Phenotypical and molecular characterization of yeast content in the starter of “Tchoukoutou,” a Beninese African sorghum beer-Reference-Cited by-同舟云学术

Phenotypical and molecular characterization of yeast content in the starter of “Tchoukoutou,” a Beninese African sorghum beer

Published:2016-06-06 Issue:12 Volume:242 Page:2147-2160
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Tokpohozin Sedjro Emile,Lauterbach Alexander,Fischer Susann,Behr Jürgen,Sacher Bertram,Becker Thomas

Funder

Deutscher Akademischer Austausch Dienst (DAAD)

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-016-2711-3.pdf

Reference43 articles.

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2. Osseyi EG, Tagba SD, Ketevi AP, Lamboni CR (2011) Stabilization of the traditional sorghum beer, “Tchoukoutou” using rustic wine-making method. Av J Food Sci Technol 3:345–358

3. Lyumugabe F, Gros J, Nzungize J, Bajyana E, Thonart P (2012) Characteristics of African traditional beers brewed with sorghum malt: a Review. Biotechnol Agron Soc Environ 16:509–530

4. Kayode APP, Deh DC, Baba-Moussa L, Kotchoni SO, Hounhouigan JD (2012) Stabilization and preservation of probiotic properties of the traditional starter of African opaque sorghum beer. Afr J Biotechnol 11:7725–7730

5. Schoustra SE, Kasase C, Toarta C, Kassen R, Poulain AJ (2013) Microbial community structure of three traditional Zambian fermented products: Mabisi, Chibwantu and Munkoyo. PLOS One 8:e63948S

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