The use of starter cultures in the fermentation of bushera: a Ugandan traditional fermented sorghum beverage

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Published: Sep 21, 2004
Keywords:
Sorghum fermented bushera Lactobacillus Weissella

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C. M. B. K. Muyanja
Department of Food Science and Technology, Makerere University, P. O. Box 7062, Kampala, Uganda
T. Langsrud
Department of Food Science, Agricultural University of Norway, P. O. Box 5036, N-1432 As, Norway
J. A. Narvhus
Department of Food Science, Agricultural University of Norway, P. O. Box 5036, N-1432 As, Norway

Abstract

Weissella (W) confusa MINF8,

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How to Cite
M. B. K. Muyanja, C., Langsrud, T., & A. Narvhus, J. (2004). The use of starter cultures in the fermentation of bushera: a Ugandan traditional fermented sorghum beverage. Uganda Journal of Agricultural Sciences, 9(1), 606–616. Retrieved from http://journal.naro.go.ug/index.php/ujas/article/view/274
Issue
Vol. 9 No. 1 (2004)
Section
Articles