West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae: shelf-life and consumer acceptance-Reference-Cited by-同舟云学术

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West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae: shelf-life and consumer acceptance

Published:2019 Issue:3 Volume:125 Page:333-341
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Djameh C.¹,Ellis W. O.¹,Oduro I.¹,Saalia F. K.²,Blay Y. M.³,Komlaga G. A.¹

Affiliation:

1. Department of Food Science and Technology; Kwame Nkrumah University of Science and Technology; Kumasi Ghana

2. Department of Food Process Engineering; University of Ghana; Accra Ghana

3. Department of Nutrition and Food Science; University of Ghana; Accra Ghana

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.563/fullpdf

Reference34 articles.

1. Biodiversity of Saccharomyces cerevisiae isolated from a survey of pito production sites in various parts of Ghana;Glover;Syst. Appl. Microbiol.,2005

2. Review on African traditional cereal beverages;Aka;Am. J. Res. Com.,2014

3. Improvement of African traditional sorghum beers quality and potential applications of plants extracts for their stabilization: A review;Konfo;J. Microbiol. Biotechnol. Food Sci.,2015

4. Investigation of shelf life extension of sorghum beer (chibuku) by removing the second conversion malt;Kutyauripo;Int. J. Food Microbiol.,2009

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