Microbial Studies and Biochemical Characteristics of Controlled Fermented Afiyo - a Nigerian Fermented Food Condiment from Prosopis africana (Guill and Perr.) Taub

Adenike A.O. Ogunshe; Mopelola O. Omotosho; A.D.V. Ayansina

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Microbial Studies and Biochemical Characteristics of Controlled Fermented Afiyo - a Nigerian Fermented Food Condiment from Prosopis africana (Guill and Perr.) Taub

机译：受控发酵的Afiyo的微生物学研究和生化特性-非洲人的非洲象拟s（Guill and Perr。）Taub的尼日利亚发酵食品调味品

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One hundred and fifteen bacterial strains isolated from fermenting Prosopis africana during a controlled production of okpehe , a Nigerian food-seasoning condiment most popular among the middle belt states of Nigeria were characterized as Bacillus subtili

机译：在okpehe的受控生产过程中，从非洲发酵的Prosopis africana分离出的115个细菌菌株，尼日利亚食物调味品在尼日利亚中部带州中最流行，其特征是枯草芽孢杆菌（Bacillus subtili）。

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《Pakistan journal of nutrition: PJN》 |2007年第6期|共8页
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Adenike A.O. Ogunshe; Mopelola O. Omotosho; A.D.V. Ayansina;
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中图分类营养学;
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Microbial Studies and Biochemical Characteristics of Controlled Fermented Afiyo - a Nigerian Fermented Food Condiment from Prosopis africana (Guill and Perr.) Taub

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