Dorota Zaręba

Fermentation and Refrigerated Storage of Millet-Based Beverages with Yoghurt and Propionic Acid Bacteria

Millet beverages require fermentation processes that provide acidification, culturable starter populations and resistance to serum separation. Beverages containing 0 to 3% (w/v) millet flour were fermented with a yoghurt starter, Propionibacterium freudenreichii subsp. shermanii,...