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Biotechnology of Okpeye: A Nigerian Traditional Fermented Food Condiment
《Advances in Microbiology》2023年第8期373-385,共13页Uchenna K. Akpi Nurul Aqilah Mohd Zaini Chukwudi Innocent Nnamchi Jerry Obetta Ugwuanyi Wan Abd Al Qadr Imad Wan-Mohtar Wan Syaidatul Aqma Wan Mohd Noor 
Most legumes and oil bean seeds used in condiment manufacture in Africa are inedible by nature. They contain antinutritional elements such indigestible oligosaccharides and phytate. Fermentation affects desired altera...
关键词：Okpeye Prosopis africana FERMENTATION Legumes CONDIMENT 
Isolation and Identification of Indigenous Yeasts from “<i>Rabilé</i>”, a Starter Culture Used for Production of Traditional Beer “<i>dolo</i>”, a Condiment in Burkina Faso
《Advances in Microbiology》2019年第7期646-655,共10页Iliassou Mogmenga Yerobessor Dadire Marius K.Somda Ibrahim Keita Lewis I.Ezeogu Jerry Ugwuanyi Alfred S.Traore 
Rabilé is a ferment of dolo, a traditional sorghum beer of Burkina Faso and it is harvested at the end of dolo fermentation process. It is a significant source of proteins and it is used like a condiment and food sea...
关键词：Rabilé dolo Yeasts SACCHAROMYCES cere-visiae Burkina Faso 
Homologous and Heterologous Adaptation of Listeria spp.to Essential Oils of Condiment Plants
《Advances in Microbiology》2018年第8期639-649,共11页Jéssica M.P.Santos Michelle C.Goncalves Heloisa A.Martins Juliana J.Pinelli Silas R.Isidoro Roberta H.Piccoli 
The homologous and heterologous adaptation capacity of L. monocytogenes and L. innocua were determined for thyme, oregano and nutmeg essential oils, as well as their adaptation capacities to acidic stress. Minimum bac...
关键词：CROSS-ADAPTATION Natural Antimicrobial L. monocytogenes Tolerance 
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