Polyphasic taxonomic characterization of lactic acid bacteria isolated from spontaneous sorghum fermentations used to produce ting, a traditional South African food Universiteit Gent
Ting, an indigenous cooked fermented food made from sorghum flour, is consumed extensively in South Africa. Due to the spontaneous nature of the sorghum fermentation considerable variations in the sensory and microbial quality of the end-product may occur, thus hampering large-scale production of this food. The use of starter cultures purified from the fermented sorghum may be an alternative approach to obtain ting of consistent quality. The aim ...