The microflora of fermented nixtamalized corn

International Journal of Food Microbiology

Volumn 96, Issue 1, 2004, Pages 97-102

  Sefa Dedeh, Samuel ^a   Cornelius, Beatrice ^a   Amoa Awua, Wisdom ^a   Sakyi Dawson, Esther ^a   Afoakwa, Emmanuel Ohene ^a  

^a UNIVERSITY OF GHANA   (Ghana)

Author keywords

Corn; Corn dough; Fermentation; Microflora; Nixtamalization

Indexed keywords

AGAR; CALCIUM OXIDE;

ARTICLE; BACTERIUM IDENTIFICATION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CORN; DOUGH; FERMENTATION; FERMENTED PRODUCT; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; MICROFLORA; MOULD; NONHUMAN; PH; PLATE COUNT; TITRIMETRY; YEAST;

COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS; NUTRITIVE VALUE; ZEA MAYS;

LACTOBACILLUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS; ZEA MAYS;

EID: 4444382671     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(03)00114-4     Document Type: Article

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