Amylolytic Capability and Performance of Probiotic Strains in a Controlled Sorghum Fermentation System
Seth Molamu Rapoo,
Mathoto-Lydia Thaoge-Zwane
Abstract:This study aimed to explore the fermentative performance of nine lactic acid bacterial strains with probiotic potential during sorghum fermentation. The strain’s attributes including proliferation counts, pH levels, production of organic acid antibacterial activity, and their ability to break down starch were evaluated during the fermentation period in the presence and absence of glucose as a carbon source. In addition, the inhibitory activity of these potential probiotic strains against pathogenic bacteria (S… Show more
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