Now showing items 1-3 of 3

    • Enumeration and identification of microfiora in suusac, a Kenyan traditional fermented camel milk product 

      Tezira A, Lore; Samuel K, Mbugua; John, Wangoh (Department of Food Technology and Nutrition, 2005)
      The microflora involved in production of suusac, a Kenyan traditional fermented camel milk product, were enumerated and identified. IS samples of traditionally fermented suusac were analysed. Total viable microorganisms, ...
    • Isolation, identification and characterisation of the dominant microorganisms of kule naoto: the Maasai traditional fermented milk in Kenya 

      Julius, Maina Mathara; Ulrich, Schillinger; Phillip, Museve Kutima; Samuel K, Mbugua; Wilhelm H, Holzapfel (Department of Food Technology and NutritionFederal Research Centre for Nutrition. Institute of Hygiene and Toxicology. Haid-und-Neu-Str. 9. D-76J3/ Karlsruhe. GermanyDepartment of Food Science and Technology. Jomo Kenyatta University of Agriculture and Technology, 2004)
      From 22 samples of kule naoto, the traditional fermented milk products cf the Maasai in Kenya, 300 lactic acid bacterial strains were isolated and phenotypically characterised by their ability to ferment different carbohydrates ...
    • Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari 

      Yao, A A; Dortu, C; Egounlety, M; Pinto, C; Edward, V A; Huch, M; Franz, C M A P; Holzapfel, W; Mbugua, S; Mengu, M; Thonart, P (Department of Food Science, Nutrition and Technology, University of Nairobi, 2009-10)
      Sixteen lactic acid bacteria, eight Lactobacillus plantarum, three L. pentosus, 2 Weissella paramesenteroides, two L. fermemtum and one Leuconostoc mesenteroides ssp. mesenteroides were previously isolated from cassava ...