Biotechnological Application of Saccharomyces cerevisiae and Lactobacillus delbrueckii sp. bulgaricus for Protein Enrichment of Fermented Unmalted and Malted Sorghum (Sorghum bicolor (L.) Moench)

This study evaluated changes in protein contents of malted and unmalted sorghum, and their formulated blends, after fermentation for 10 days at 25°C with mono and cocultures of