Potential application of lactic acid starters in the reduction of aflatoxin contamination in fermented sorghum-millet beverages

Stellah Byakika, Ivan Muzira Mukisa, Alex Paul Wacoo, Remco Kort, Yusuf Byenkya Byaruhanga, Charles Muyanja

Research output: Contribution to JournalArticle


Aflatoxin contamination in traditionally fermented cereal-based beverages is a serious food safety challenge considering that commercialization of these products is rising. The challenge is aggravated by the fact that aflatoxin elimination from the food chain is almost impossible. This paper focuses on Obushera, a popular traditional spontaneously fermented sorghum – millet beverage from Uganda.
Original languageEnglish
Article number4
Pages (from-to)1-8
Number of pages8
JournalInternational Journal of Food Contamination
Publication statusPublished - 15 Mar 2019


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