Development of a Quinoa-Based Fermentation Medium for Propagation of

• Tác giả: Joseph Bare, Fidelis Chigondo, Talknice Z Jombo, Shepherd Manhokwe, Scelo Mguni, Jane Tafadzwa Muchekeza, Desmond T Mugadza, Amiel Mugari, Tatenda Musarurwa
• Ngôn ngữ: eng
• Ký hiệu phân loại: 338.9 Economic development and growth
• Thông tin xuất bản: United States : International journal of microbiology , 2025
• Bộ sưu tập: NCBI
• ID: 197298

Tóm tắt

Product inconsistency of opaque beer has for long been a tenacious problem in the brewing industry since the current process relies on spontaneous lactic acid fermentation. In order to impede this challenge, there is a need to add lactic acid bacteria (LAB) starter cultures in opaque beer brewing to improve its organoleptic qualities. This study sought to develop a quinoa-based fermentation medium for propagation of