The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

Critical Reviews in Microbiology

Volumn 35, Issue 2, 2009, Pages 139-156

  Parkouda, Charles ^a,b   Nielsen, Dennis S ^b   Azokpota, Paulin ^c   Ivette Iréne Ouoba, Labia ^d   Amoa Awua, Wisdom Kofi ^e,f   Thorsen, Line ^b   Hounhouigan, Joseph D ^c   Jensen, Jan S ^b   Tano Debrah, K ^f   Diawara, Bréhima ^a   Jakobsen, Mogens ^b  

^a Centre National de la Recherche Scientifique Ouagadougou   (Burkina Faso)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c UNIVERSITY OF ABOMEY CALAVI   (Benin)

^d LONDON METROPOLITAN UNIVERSITY   (United Kingdom)

^e Food Research Institute Ghana   (Ghana)

^f UNIVERSITY OF GHANA   (Ghana)

Author keywords

Alkaline fermentation; Bacillus spp; Indigenous food

Indexed keywords

ALKALI; CARBOHYDRATE; FLAVORING AGENT; LIPID; PROTEIN; VEGETABLE PROTEIN;

AFRICA; AISA; ASIA; BAOBAB; BIKALGA; CHEMICAL ANALYSIS; CHEMICAL MODIFICATION; CONDIMENT; CONTROLLED STUDY; DAWADAWA; FERMENTATION; FOOD INDUSTRY; FOOD PROCESSING; FOOD SAFETY; FUNCTIONAL FOOD; KINEMA; MESQUITE; MICROBIAL IDENTIFICATION; MICROBIOLOGY; NATTO; NONHUMAN; NUTRITIONAL ASSESSMENT; OGIRI; OKPEH; OWOH; PARKIA BIGLOBOSA; PRIORITY JOURNAL; REVIEW; SAMANEA SAMAN; SEED; SOYBEAN; SOYDAWADAWA; THUA NAO; UGBA; VIGNA SUBTERRANEA; BACILLUS; HUMAN; METABOLISM; PH; PLANT SEED;

AFRICA; ASIA; BACILLUS; CONDIMENTS; FERMENTATION; HUMANS; HYDROGEN-ION CONCENTRATION; PLANT PROTEINS; SEEDS;

EID: 67651171355     PISSN: 1040841X     EISSN: 15497828     Source Type: Journal    
DOI: 10.1080/10408410902793056     Document Type: Review

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