Microbiological and chemical changes during fermentation of crabs for ogiri-nsiko production

American Journal of Food Technology

Volumn 2, Issue 4, 2007, Pages 301-306

  Achi, O K ^a   Anokwuru, I C ^a   Ogbo, F C ^b  

^a MICHAEL OKPARA UNIVERSITY OF AGRICULTURE   (Nigeria)

^b NNAMDI AZIKIWE UNIVERSITY   (Nigeria)

Author keywords

Bacteria; Condiment; Crab fermentation; Microbial ecology; ogiri nsiko; Sudananautes africanus africanus

Indexed keywords

BACILLUS (BACTERIUM); BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); DECAPODA (CRUSTACEA); MICROCOCCUS LUTEUS; PSEUDOMONAS; PSEUDOMONAS SP.; STAPHYLOCOCCUS; STAPHYLOCOCCUS SAPROPHYTICUS; STAPHYLOCOCCUS SP.;

EID: 34248136879     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2007.301.306     Document Type: Article

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