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Table 3 Occurrence of bacteria and fungi isolates in the fermented flour after natural (N), LAB consortium from maize (M) and LAB consortium from sorghum (S) fermentation

From: Microbiological quality, proximate composition and in vitro starch/protein digestibility of Sorghum bicolor flour fermented with lactic acid bacteria consortia

S/N Organisms isolated Sorghum
N M S
1. Lactobacillus fermentum + + +
2. Lactobacillus plantarum + + +
3. Lactobacillus nantensis + +
4. Lactobacillus reuteri + +
5. Lactobacillus rhamnosus +
6. Lactobacillus brevis +
7. Lactococcus lactis
8. Lactobacillus bulgaricus +
9. Pediococcus acidilactici +
10. Leuconostoc species +
13. Saccharomyces cerevisiae +
  1. +: present, −: absent