ReviewThe need for process optimization of African fermented foods and beverages
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2024, International Journal of Gastronomy and Food ScienceCharacterization of lactic acid bacteria isolated from a traditional Ivoirian beer process to develop starter cultures for safe sorghum-based beverages
2020, International Journal of Food MicrobiologyCitation Excerpt :Thus, the beverages obtained have a short shelf-life (3 days) and their qualities vary from one producer to another (Kouame et al., 2015; N'guessan et al., 2016). The use of starter cultures was therefore suggested as the appropriate approach to alleviate the problems of variations in the organoleptic quality and microbiological stability of these beverages (Holzapfel, 2002; Sanni, 1993). Starter cultures of lactic acid bacteria (LAB) ensure the rapid initiation of broth acidification, reduce the risk of potential spoilage or pathogenic bacteria and produce positive flavors as well.
Functional and molecular role of processed-beverages toward healthier lifestyle
2019, Nutrients in Beverages: Volume 12: The Science of Beverages
Copyright © 1993 Published by Elsevier B.V.