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Abstract The species of Bacillus which appeared to be responsible for the fermentation of African locust bean seeds were found to be variable. In six separate fermentations, B. subtilis, B. pumilus… (More)
The fermentation of soya bean for ‘daddawa’ production in Nigeria is carried out by bacteria. Bacillus subtilis and Bacillus pumilus were consistently isolated in fermentations lasting 48 h.
Starter cultures consisting ofStreptococcus diacetilactis, Strept. cremoris, Lactobacillus brevis andSaccharomyces cerevisiae were tested singly and in mixtures for ability to ferment milk to… (More)
Twenty-fiveBacillus isolates comprising eight species fromdaddawa, daddawansoya, oglrl, okplhe andugba (all Nigerian fermented plant proteins) all produced glutamic acid in varying concentrations… (More)
A total of 100 samples of nono produced in Hanwa, Bomo and Biye villages in Zaria local Government area, Nigeria, were analysed for proximate composition, acidity, diacetyl, minerals, total aerobic,… (More)
SummaryThe development of fermentation research in Nigeria since independence in 1960 is reviewed. The first section deals with microbiological studies on traditional fermented foods and beverages,… (More)
The role of the yeast flora of Nigerian palm wine in the leavening activity of the beverage was investigated by subjecting organisms from the wine to dough-raising tests. Those with appreciable… (More)