Controlled fermentation and preservation of UGBA –an indigenous Nigerian fermented food

Studies were carried out to screen various microbial isolates of UGBA obtained from both traditionally fermented and laboratory samples for some technical properties required for the fermentation of the product. The technical properties screened for were; ability to produce enzymes (amylase, proteas...

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Detalles Bibliográficos
Autores principales: Okorie, Chimezie Princewill, Olasupo, Nurudeen Ayoade
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer International Publishing 2013
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3790124/
https://www.ncbi.nlm.nih.gov/pubmed/24098856
http://dx.doi.org/10.1186/2193-1801-2-470

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3790124/
https://www.ncbi.nlm.nih.gov/pubmed/24098856
http://dx.doi.org/10.1186/2193-1801-2-470

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