nutrients and phytochemicals in relation to processing of fruits and vegetables. Loveness K. Nyanga is a senior lecturer and researcher at the Institute of Food, Nutrition and Family Sciences, University of
The aim of the study was to compare the effect of two low-cost, low technology traditional methods for drying starter cultures with standard lyophilisation. Lyophilised yeast cultures and yeast cultures preserved in dry rice cakes and dry plant fibre strands were examined for viable cell counts during 6 months storage at 4 and 25 °C. None of the yeast cultures showed a...
