Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin

International Journal of Food Microbiology

Volumn 107, Issue 3, 2006, Pages 304-309

  Azokpota, P ^a   Hounhouigan, D J ^a   Nago, M C ^a  

^a UNIVERSITY OF ABOMEY CALAVI   (Benin)

Author keywords

Afitin; Bacillus; Fermentation; Iru; Sonru; Staphylococcus

Indexed keywords

CARBOHYDRATE DERIVATIVE; NITROGEN; VOLATILE AGENT;

ARTICLE; ASH; BACILLUS; BACTERIAL COUNT; BACTERIUM DETECTION; BENIN; CONDIMENT; FERMENTATION; HIBISCUS; LOCUST; MICROORGANISM; NONHUMAN; PH; STAPHYLOCOCCUS;

BACILLUS; BENIN; COLONY COUNT, MICROBIAL; FABACEAE; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; STAPHYLOCOCCUS; TIME FACTORS;

BACILLUS (BACTERIUM); BACTERIA (MICROORGANISMS); HIBISCUS; HIBISCUS SABDARIFFA; PARKIA BIGLOBOSA; PARKIA FILICOIDEA; PHASEOLUS (ANGIOSPERM); STAPHYLOCOCCUS;

EID: 33644883899     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.10.026     Document Type: Article

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