11 research outputs found
Effect of salt on the fermentation of soybean (Glycine max) into daddawa using Bacillus subtilis as starter culture
Get PDFPrevious studies showed that 1% salt improved the organoleptic attributes of traditional fermented daddawa. Also, Bacillus subtilis as a monoculture starter produced daddawa of same quality with traditional daddawa. The aim of this study was to investigate the effect of 1% salt on some biochemical changes occurring in the fermentation of soybean into daddawa using Bacillus subtilis as starter. Viable cell count of Bacillus subtilis increased with fermentation and was significantly (
Physical, chemical and adsorption isotherm characteristics of fermented soybean cultivars, and cracked and dehulled African locust bean using selected Bacillus spp.
No full textFermentation of texturized vegetable proteins extruded at different moisture contents: effect on physicochemical, structural, and microbial properties
No full textMolecular analysis of bacterial community dynamics during the fermentation of soy-daddawa condiment
No full textOptimal fermentation parameters for processing high quality African locust bean condiments
No full textEvaluation of physicochemical and antioxidant properties of two stingless bee honeys: a comparison with Apis mellifera honey from Nsukka, Nigeria
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Safety Evaluation and In vivo Strain-Specific Functionality of Bacillus Strains Isolated from Korean Traditional Fermented Foods
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