An evaluation of the effect of Bacillus cells and Bacillus spores in association with cowpea granules as starter cultures for the fermentation of African oil bean (Pentaclethra macrophylla Bentham) to 'ugba'

Plant Foods for Human Nutrition

Volumn 55, Issue 2, 2000, Pages 127-138

  Isu, N R ^a   Abu, G O ^b  

^a ABIA STATE UNIVERSITY   (Nigeria)

^b UNIVERSITY OF PORT HARCOURT   (Nigeria)

Author keywords

'ugba'; Amino nitrogen; Bacillus subtilis; Starter culture

Indexed keywords

AFRICA; AMINE; BACTERIAL CELL; BACTERIAL SPORE; CELL SURVIVAL; COWPEA; ENZYME ACTIVITY; FERMENTATION; FERMENTED PRODUCT; NITROGEN; PROTEINASE; STARTER CULTURE; TEMPERATURE;

BACILLUS SUBTILIS; ENDOPEPTIDASES; FABACEAE; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; NITROGEN; PLANTS, MEDICINAL; SPORES, BACTERIAL; TASTE; WATER;

EID: 0033946922     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008100207577     Document Type: Article

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