Free and attached cells of Bacillus subtilis as starters for production of a soup flavouring (“ogiri egusi”)
Aims: This Bacillus subtilis has been identified to be the main fermenting bacterium during indigenous production of “ogiri egusi”; a traditional soup flavouring rich in protein. Evaluation of the use of starter and broth cultures of this bacterium in the production of ‘ogiri egusi’ was therefore un...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Malaysian Society for Microbiology
2013-01-01
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| Series: | Malaysian Journal of Microbiology |
| Subjects: | |
| Online Access: | http://web.usm.my/mjm/issues/vol9/Research%2012.pdf |