Influence of two inocula levels of Saccharomyces bayanus, BV 818 on fermentation and physico-chemical properties of fermented tomato (Lycopersicon esculentum Mill.) juice
John Owusu1,2, Haile Ma1,5*, Ernest Ekow Abano1,3 and Felix Narku Engmann1,4
1School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
2Hospitality Department, School of Applied Science and Technology, Koforidua Polytechnic, Koforidua, Ghana.
3Agricultural Engineering Department, University of Cape Coast, Cape Coast, Ghana.
4Hotel Catering and Institutional Management Department, Kumasi Polytechnic, Kumasi, Ghana.
5Key Laboratory for Physical Processing of Agricultural Products of Jiangsu Province, 301 Xuefu Road, Zhenjiang 212013
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