| Literature DB >> 10574093 |
B O Omafuvbe1, S H Abiose, O O Adaraloye.
Abstract
'Kpaye', a fermented condiment from Prosopis africana seeds was produced using the traditional method. Bacillus subtilis, Bacillus licheniformis and Bacillus pumilus were consistently isolated in the fermentations lasting 120 h. 'Kpaye'production involved a rise in pH, moisture content and total free amino acids while titratable acidity and reducing sugar decreased gradually after 24 h and 72 h of fermentation respectively.Entities:
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Year: 1999 PMID： 10574093 DOI： 10.1016/s0168-1605(99)00088-4
Source DB: PubMed Journal: Int J Food Microbiol ISSN： 0168-1605 Impact factor: 5.277