Food and Nutrition Sciences
Vol.5 No.6(2014), Paper ID 43599, 9
pages
DOI:10.4236/fns.2014.56060
Production of Traditional Sorghum Beer “Ikigage” Using Saccharomyces cerevisae, Lactobacillus fermentum and Issatckenkia orientalis as Starter Cultures
François Lyumugabe, Jeanne Primitive Uyisenga, Emmanuel Bajyana Songa, Philippe Thonart
Walloon Center of Industrial Biology (CWBI), Bio-Industry Unit, Gembloux Agro-Bio Tech,
University of Liege, Liege, Belgium
;Biotechnology Unit, Faculty of Sciences, National University of Rwanda, Butare, Rwanda
Biotechnology Unit, Faculty of Sciences, National University of Rwanda, Butare, Rwanda
Biotechnology Unit, Faculty of Sciences, National University of Rwanda, Butare, Rwanda
University of Liege, Liege, Belgium
Walloon Center of Industrial Biology (CWBI), Bio-Industry Unit, Gembloux Agro-Bio Tech,
University of Liege, Liege, Belgium
Copyright © 2014 François Lyumugabe, Jeanne Primitive Uyisenga, Emmanuel Bajyana Songa, Philippe Thonart et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Lyumugabe, F. , Uyisenga, J. , Songa, E. and Thonart, P. (2014) Production of Traditional Sorghum Beer “
Ikigage” Using
Saccharomyces cerevisae,
Lactobacillus fermentum and
Issatckenkia orientalis as Starter Cultures.
Food and Nutrition Sciences,
5, 507-515. doi:
10.4236/fns.2014.56060.