Literature DB >> 24415319

Starter culture for the production of 'soyiru'.

H A Suberu1, J A Akinyanju.   

Abstract

Bacillus subtilis or licheniformis facilitated production of 'soyiru' with the best results being given by using both together. Fermentation employing Streptococcus enterococcus was unsuccessful.

Entities:  

Year:  1996        PMID： 24415319     DOI： 10.1007/BF00340220

Source DB:  PubMed          Journal:  World J Microbiol Biotechnol        ISSN： 0959-3993            Impact factor:   3.312


  2 in total

1.  Antimicrobial effect of fermented Ghanaian maize dough.

Authors:  P Mensah; A M Tomkins; B S Drasar; T J Harrison
Journal:  J Appl Bacteriol       Date:  1991-03

Review 2.  The need for process optimization of African fermented foods and beverages.

Authors:  A I Sanni
Journal:  Int J Food Microbiol       Date:  1993-04       Impact factor: 5.277
  2 in total
  1 in total

Review 1.  The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment.

Authors:  Nurudeen A Olasupo; Chimezie P Okorie; Folarin A Oguntoyinbo
Journal:  Front Microbiol       Date:  2016-08-03       Impact factor: 5.640
  1 in total

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