Charles Muyanja

TL;DR: One hundred and thirteen strains of lactic acid bacteria (LAB) were selected from 351 isolates from 15 samples of traditionally fermented household bushera from Uganda and also from laboratory-preparedBushera using API 50 CHL kits and additional biochemical tests to assess their ability to ferment 49 carbohydrates.

TL;DR: There is a need to reduce food contamination through education and provision of sanitary facilities at vending sites in Kampala, Jinja and Masaka districts to assess risk factors, practices and knowledge of street food vendors with respect to food safety and hygiene.

TL;DR: A review of current knowledge on the behavior of E. coli O157:H7 and S. enterica in the manure-amended soil-plant ecosystem of fresh vegetable crops during cultivation under various environmental conditions focuses on methodological issues involved in undertaking survival studies.

TL;DR: Obushera includes four fermented cereal beverages from Uganda namely: Obutoko, Enturire, Ekitiribita and Obuteire, whose microbial diversity has not hitherto been fully investigated, and which was initially dominated by Enterobacteriaceae and later by Lactococcus spp.

TL;DR: Combinations of LAB with S. cerevisiae produced a profile flavor compounds close to that of spontaneously fermented Obushera and related fermented cereal products, which can be adopted for controlled fermentation of ObusherA.