Fermentation by Lactobacillus fermentum strains (singly and in combination) enhances the properties of ting from two whole grain sorghum types
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DOI: 10.1016/j.jcs.2018.05.008
Abstract: Abstract Challenges with spontaneous fermentation of whole grain (WG) sorghum into ting, necessitates the use of starter cultures that could ensure consistency, better acidification and improved quality. This study therefore investigated the effect of single… read more here.
Keywords: grain sorghum; sorghum types; whole grain; fermentation ... See more keywords