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A. M. Omemu, O. B. Oyewole and O. M. Bankole, “Significance of Yeasts in the Fermentation of Maize for “Ogi” Production,” Food Microbiology, Vol. 24, No. 6, pp. 571-576. doi:10.1016/j.fm.2007.01.006

has been cited by the following article:

• TITLE: Effect of Lactic Acid Bacteria and Yeast Starter Cultures on the Soaking Time and Quality of “Ofada” Rice

  AUTHORS: Oluwafunmilayo Adeniran, Olusegun Atanda, Mojisola Edema, Olusola Oyewol

  KEYWORDS: “Ofada” Rice; Starter Cultures; Soak-Water; Fermentation Time; Quality

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.2, February 27, 2012

  ABSTRACT: Freshly harvested paddy rice was randomly obtained from three different farms in “Ofada” town, Ogun State, Nigeria and processed according to the traditional parboiling method. The rice was inoculated singly with cultures of Lactobacillus amylophilus, Leuconostoc mesenteroides, Saccharomyces uvarum and Saccharomyces cerevisiae which were isolated from the soak-water. In order to assess the effect of starter cultures on the soaking time of the rice, the pH and titratable acidity were determined at 12 h interval. The chemical composition and the sensory quality of the rice were also determined at the end of the soaking period while uninoculated rice served as control. The chemical composition of the rice as well as the pH and TTA of the soak-water were significantly (p