Microbiological and biochemical changes in the traditional fermentation of soybean for 'soy-daddawa' - Nigerian food condiment

Food Microbiology

Volumn 17, Issue 5, 2000, Pages 469-474

  Omafuvbe, B O ^a   Shonukan, O O ^a   Abiose, S H ^a  

^a OBAFEMI AWOLOWO UNIVERSITY   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLASE; BETA FRUCTOFURANOIDASE; ENZYME ACTIVITY; FERMENTATION; FERMENTED PRODUCT; NIGERIA; PROTEINASE; SOYBEAN; TRIACYLGLYCEROL LIPASE;

BACILLUS LICHENIFORMIS; BACILLUS PUMILUS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); GLYCINE MAX; MICROCOCCUS LUTEUS; PUMILUS; STAPHYLOCOCCUS EPIDERMIDIS;

EID: 0033780342     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.1999.0332     Document Type: Article

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