Article
Identification and safety evaluation of Bacillus species occurring in high numbers during spontaneous fermentations to produce Gergoush, a traditional Sudanese bread snack.
International journal of food microbiology - 29 Apr 2011
Thorsen Line, Abdelgadir Warda S, Rønsbo Mie H, Abban Stephen, Hamad Siddig H, Nielsen Dennis S, Jakobsen Mogens
Abstract excerpt
Gergoush is a naturally fermented Sudanese Bread snack produced in three fermentation steps (primary starter, adapted starter and final dough), followed by three baking steps for a half to one hour at above 200 °C. This study examines the microbiota of two sets of fermentations performed at a traditional production site in Khartoum, Sudan in 2006 and 2009, respectively. In 2006 four different milk/legume based...
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