[1]
|
Murty, D.S. and Kumar, K.A. (1995) Traditional Uses of Sorghum and Millets. In: Dendy, D.A.V., Ed., Sorghum and millets: Chemistry and Technology, American Association of Cereal Chemists, St. Paul, 185-221.
|
[2]
|
Steinkraus, K.H. (1996) Handbook of Indigenous Fermented Foods. 2nd Edition, Marcel Dekker, Inc., New York.
|
[3]
|
Holzapfel, W. (1997) Use of Starter Cultures in Fermentation on a Household Scale. Food Control, 8, 241-258. http://dx.doi.org/10.1016/S0956-7135(97)00017-0
|
[4]
|
Lyumugabe, F., Kamaliza, G., Bajyana, E. and Thonart, P.H. (2010) Microbiological and Physico-Chemical Characteristic of Rwandese Traditional Beer Ikigage. African Journal of. Biotechnology, 9, 4241-4246.
|
[5]
|
Kayodé, A.P.P., Aégbidi, A., Linnemenn, A.R., Nout, M.J.R. and Hounhouigana, J.D. (2005) Quality of Farmer’s Varieties of Sorghum and Derived Foods as Perceived by Consumers in Benin. Ecology and Food Nutrition, 44, 271-294. http://dx.doi.org/10.1080/03670240500187302
|
[6]
|
Dicko, M.H., Gruppen, H., Traoré1, A.S., Voragen, A.G.J. and Van Berkel, W.J.H. (2006) Sorghum Grain as Human Food in Africa: Relevance of Content of Starch and Amylase Activities. African Journal of Biotechnology, 5, 384-395.
|
[7]
|
Ekundayo, J.A. (1969) The Production of Pito, a Nigerian Fermented Beverage. Journal of Food Technology, 4, 217225. http://dx.doi.org/10.1111/j.1365-2621.1969.tb01517.x
|
[8]
|
Maoura, N., Mbaiguinam, M., Nguyen, H.V., Gaillardin, C. and Pourquie, J. (2005) Identification and Typing of the Yeast Strains Isolated from Bili, a Traditional Sorghum Beer of Chad. African Journal of Biotechnology, 4, 646-656.
|
[9]
|
Dirar, H.A. (1978) A Microbiological Study of Sudanese Merissa Brewing. Journal of Food Sciences, 43, 163-168. http://dx.doi.org/10.1111/j.1365-2621.1978.tb07388.x
|
[10]
|
Aido, K.E. (1994) Application of Biotechnology to Indigenous Fermented Foods. Proc. Tehnol. Dev. Countries, 12, 83-94.
|
[11]
|
Kirmaryo, V.M., Massawe, G.A., Olasupo, N.A. and Hololzpfel, W.H. (2000) The Use of a Starter Culture in the Fermentation of Cassava for the Production of “Kivunde”, a Traditional Tanzanian Food Product. International Journal of Food Microbiology, 56, 179-190. http://dx.doi.org/10.1016/S0168-1605(00)00159-8
|
[12]
|
Holzapfel, W.H. (2002) Appropriate Starter Culture Technologies for Small-Scale Fermentation in Developing Countries. International Journal of Food Microbiology, 75, 197-212. http://dx.doi.org/10.1016/S0168-1605(01)00707-3
|
[13]
|
Gran, H.M., Gadaga, H.T. and Narbhus, J.A. (2003) Utilization of Various Starter Cultures in the Product of Amasi, a Zimbabwean Naturally Fermented Raw Milk Product. International Journal of Food Microbiology, 88, 19-28. http://dx.doi.org/10.1016/S0168-1605(03)00078-3
|
[14]
|
Orji, M.U., Mbata, T.I., Anich, G.N. and Ahonkhai, I. (2003) The Use of Starter Cultures to Produce “pito”, a Nigerian Fermented Alcoholic Beverage. World Journal of Microbiology and Biotechnology, 19, 733-736. http://dx.doi.org/10.1023/A:1025172506965
|
[15]
|
N’guessan, F.K., N’diri, D.Y., Camara, F. and Djè, M.K. (2010) Saccharomyces cerevisiae and Candida tropicalis as Starter Cultures for the Alcoholic Fermentation of Tchapalo, a Traditional Sorghum Beer. World Journal Microbiology and Biotechnelogy, 26, 693-699. http://dx.doi.org/10.1007/s11274-009-0224-y
|
[16]
|
Ezeogu, L.I. and Okolo, B.N. (1995) Effects of Air Rest Periods on Malting Sorghum Response to Final Warm Water Steep. Journal of Institute and Brewing, 101, 39-45. http://dx.doi.org/10.1002/j.2050-0416.1995.tb00848.x
|
[17]
|
Palmer, G.H. (1989) Cereals in Malting and Brewing. In: Palmer G. H., Ed., Cereal Science and Technology, Aberdeen University Press, Aberdeen, 61-242.
|
[18]
|
Igyor, M.A., Ogbonna, A.C. and Palmer, G.H. (2001) Effect of Malting Temperature and Mashing Methods on Sorghum Wort Composition and Beer Flavor. Process Biochemistry, 36, 1039-1044. http://dx.doi.org/10.1016/S0032-9592(00)00267-3
|
[19]
|
Pino, J.A., Marquez, E., Quijano, C.E. and Castro, D. (2010) Volatile Compounds in Noni (Morinda citrifolia L.) at Two Ripening Stages. Ciência e Tecnologia de Alimentos, Campinas, 3, 183-187.
|
[20]
|
Zhao, Y.P., Xu, Y., Li, J.M., Fan, W.L., and Jiang, W.G. (2009) Profile of Volatile Compounds in 11 Brandies by Headspace Solid-Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry. Journal of Food Sciences, 74, 90-99. http://dx.doi.org/10.1111/j.1750-3841.2008.01029.x
|
[21]
|
Kim, D., Hong, Y. and Park, H. (2008) Co-Fermentation of Grape Must by Issatchenkia orientalis and Saccharomyces cerevisiae Reduces the Malic Acid Content in Wine. Biotechnology Letter, 30, 1633-1638. http://dx.doi.org/10.1007/s10529-008-9726-1
|
[22]
|
Damiani, P., Gobbetti, M., Cossignani, L., Corsetti, A., Simonetti, M.S. and Rossi, J. (1996) The Sourdough Microflora. Characterization of Heteroand Homofermentative Lactic Acid Bacteria, Yeasts and Their Interactions on the Basis of the Volatile Compounds Produced. Lebensmittel-Wissenschaft & Technologie, 29, 63-70.
|
[23]
|
Spaepen, M., Vanoevelen, D. and Verachtert, H. (1978) Fatty-Acids and Esters Produced during Spontaneous Fermentation of Lambic and Gueuze. Journal of Institute of Brewing, 84, 278-282. http://dx.doi.org/10.1002/j.2050-0416.1978.tb03888.x
|
[24]
|
Fritsch, H.T. and Schieberle, P. (2005) Identification Based on Quantitative Measurements and Aroma Recombination of the Character Impact Odorants in a Bavarian Pilsner—Type Beer. Journal of Agriculture and Foods Chemistry, 53, 7544-7551.
|
[25]
|
Annan, N.T., Poll, L. and Sefa-Dedeh, S. (2003) Influence of Starter Culture Combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on Aroma in Ghanaian Maize Dough Fermentation. European Food Research and Technology, 216, 3377-3384.
|
[26]
|
Spicher, G. and Nierle, W. (1988) Proteolytic Activity of Sourdough Bacteria. Applied Microbiology and Biotechnology, 28, 487-492. http://dx.doi.org/10.1007/BF00268220
|
[27]
|
Stam, H., Hoogland, M. and Laane, C. (1997) Food Flavours from Yeast. In: Wood, B.J.B., Microbiology of Fermented Foods (2nd Ed.), Blackie Academic & Professional, London, 505-542.
|
[28]
|
Novellie, L. (1962) Kaffircorn Malting and Brewing Studies XI. Effect of Malting Conditions on the Diastatic Power of Kaffircorn Malts. Journal of Sciences and Food Agriculture, 13, 115-120. http://dx.doi.org/10.1002/jsfa.2740130210
|