Microbial studies and biochemical characteristics of controlled fermented Afiyo- a Nigerian fermented food condiment from Prosopis africana (Guill and Perr.) Taub

Pakistan Journal of Nutrition

Volumn 6, Issue 6, 2007, Pages 620-627

  Ogunshe, Adenike A O ^a   Omotosho, Mopelola O ^a   Ayansina, A D V ^b  

^a UNIVERSITY OF IBADAN   (Nigeria)

^b BOWEN UNIVERSITY   (Nigeria)

Author keywords

Bacteria; Biochemical; Controlled fermentation; Enzymatic; Food condiment; Prosopis africana

Indexed keywords

AMINO ACID; PROTEINASE; SUGAR; TRIACYLGLYCEROL LIPASE;

ARTICLE; BACILLUS LICHENIFORMIS; BACILLUS MEGATERIUM; BACILLUS PUMILUS; BACILLUS SUBTILIS; BACTERIAL STRAIN; BACTERIUM ISOLATION; CONDIMENT; CONTROLLED STUDY; COTYLEDON; ENZYME ACTIVITY; ESCHERICHIA COLI; FERMENTATION TECHNIQUE; FOOD COLOR; FOOD MICROBIOTECHNOLOGY; FOOD PROCESSING; FOOD STORAGE; MICROBIAL MORPHOLOGY; NIGERIA; NONHUMAN; PROSOPIS; PROSOPIS AFRICANA; STAPHYLOCOCCUS; STRAIN DIFFERENCE; TAXONOMY;

BACILLUS LICHENIFORMIS; BACILLUS MEGATERIUM; BACILLUS PUMILUS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; FUNGI; PROSOPIS AFRICANA; STAPHYLOCOCCUS;

EID: 34548201184     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2007.620.627     Document Type: Article

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