Browsing Research Articles (Microbiology and Plant Pathology) by Author "Huys, Geert"

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Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food

Madoroba, Evelyn; Steenkamp, Emma Theodora; Theron, Jacques; Scheirlinck, Ilse; Cloete, T.E. (Thomas Eugene), 1958-; Huys, Geert (Elsevier, 2011)

Ting is a spontaneously fermented sorghum food that is popular for its sour taste and unique flavour. Insight of the microbial diversity and population dynamics during sorghum fermentations is an essential component of the ...
Polyphasic taxonomic characterization of lactic acid bacteria isolated from spontaneous sorghum fermentations used to produce ting, a traditional South African food

Madoroba, Evelyn; Steenkamp, Emma Theodora; Theron, Jacques; Huys, Geert; Scheirlinck, Ilse; Cloete, T.E. (Thomas Eugene), 1958- (Academic Journals, 2009)

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 ...

Now showing items 1-2 of 2

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