Raw GC-HRTOF-MS data and spectra of sorghum and ting metabolites
Published: 22 March 2021| Version 1 | DOI: 10.17632/jpvxk87wp5.1
Raw GC-HRTOF-MS data of sorghum and fermented products (ting) as well as spectra data of identified metabolites. Raw (unfermented whole grain sorghum, n=3); 3424 (spontaneously fermented ting samples at 34 oC for 24 h, n =3); 3424 (3165) (ting fermented with Lactobacillus fermentum FUA 3165, n=3); 3424 (3321) (ting fermented with Lactobacillus fermentum FUA 3321, n=3); 3424 (3165+3321) (ting fermented with a combination of Lactobacillus fermentum FUA 3165 and Lactobacillus fermentum FUA 3321).
University of Johannesburg - Doornfontein Campus
Cereal, Metabolite, Fermentation, Gas Chromatography Mass Spectrometry, Food Fermentation, Fermented Food, Cereal-Based Foods, Sorghum