Comparative assessment of fermentation techniques useful in the processing of ogi

World Journal of Microbiology and Biotechnology

Volumn 21, Issue 1, 2005, Pages 39-43

  Teniola, O D ^a   Holzapfel, W H ^b   Odunfa, S A ^c  

^a FEDERAL INSTITUTE OF INDUSTRIAL RESEARCH   (Nigeria)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^c UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

Accelerated batch fermentation; Fermentation techniques; Lactic acid bacteria; Ogi; Starter cultures; Weaning food

Indexed keywords

BACTERIA; CELL CULTURE; COMMINUTION; CROPS; GRAIN (AGRICULTURAL PRODUCT); ORGANIC ACIDS; SUGARS;

BATCH FERMENTATION; FERMENTATION TECHNIQUES; SPONTANEOUS FERMENTATION; STARTER CULTURES;

FERMENTATION;

BACTERIA; CORN; FERMENTATION; MILLET; ORGANIC ACIDS; SORGHUM; SUGARS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LACTOCOCCUS; LACTOCOCCUS RAFFINOLACTIS; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; ZEA MAYS;

EID: 12944283025     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-004-1549-1     Document Type: Article

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