Ivan Muzira Mukisa

The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods

Ivan Muzira Mukisa, Davide Porcellato, Yusuf B. Byaruhanga et al. · International Journal of Food Microbiology · 2012 · 94 citations

Microbial Diversity, Culture-independent Methods, Food Fermentation +9

Nutritional composition, quality, and shelf stability of processed <i>Ruspolia nitidula</i> (edible grasshoppers)

Geoffrey Ssepuuya, Ivan Muzira Mukisa, Dorothy Nakimbugwe · Food Science & Nutrition · 2016 · 82 citations · Full text

A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods

Remco Kort, Nieke Westerik, Lenard Serrano et al. · Microbial Cell Factories · 2015 · 79 citations · Full text

Probiotic Enrichment and Reduction of Aflatoxins in a Traditional African Maize-Based Fermented Food

Alex Paul Wacoo, Ivan Muzira Mukisa, Rehema Meeme et al. · Nutrients · 2019 · 71 citations · Full text

Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from <i>Obushera,</i> a traditional sorghum malt fermented beverage

Ivan Muzira Mukisa, Yusuf B. Byaruhanga, Charles M. B. K. Muyanja et al. · Food Science & Nutrition · 2016 · 67 citations · Full text