Abstract:Starter cultures for ‘ogi’ production were selected with the aim of improving processing technique, lysine and methionine levels of ‘ogi’, a lactic acid fermented weaning food. Technological features of microorganisms from fermenting raw materials were screened to develop quality starter cultures. Lactobacillus brevis XO43 and Saccharomyces cerevisiae OY4 were finally selected and used as starter cultures in a pilot plant study. Fermentation with starter cultures showed constant final pH level of 3.35 in modif… Show more
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