Effect of salt on the fermentation of soybean (Glycine max) into daddawa using Bacillus subtilis as starter culture

African Journal of Biotechnology

Volumn 5, Issue 10, 2006, Pages 1001-1005

  Omafuvbe, B O ^a  

^a OBAFEMI AWOLOWO UNIVERSITY   (Nigeria)

Author keywords

Bacillus subtilis; Biochemical changes; Fermentation; Organoleptic quality; Salt; Soy daddawa

Indexed keywords

AMINO ACID; AMMONIA; SUGAR;

ARTICLE; BACILLUS SUBTILIS; CELL COUNT; CELL VIABILITY; CONTROLLED STUDY; FERMENTATION; HUMAN; HUMAN EXPERIMENT; ORGANOLEPTIC PROPERTY; PH; PROTEIN DEGRADATION; SOYBEAN; STARTER CULTURE;

BACILLUS SUBTILIS; GLYCINE MAX;

EID: 33646904579     PISSN: 16845315     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

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