Microbiological and Enzymatic Studies During the Development of an ‘Iru’ (A Local Nigerian Indigenous Fermented Condiment) Like Condiment From Bambara Nut [Voandzeia subterranea (L) Thours]

Microbiological and Enzymatic Studies During the Development of an ‘Iru’ (A Local Nigerian Indigenous Fermented Condiment) Like Condiment From Bambara Nut [Voandzeia subterranea (L) Thours]

Fifteen isolates were obtained from a-96 h spontaneously fermented bambara nut to produce an ‘Iru’ like condiment. Pure cultures of the isolates were identified employing API 50CH strips and API CHL medium (API system, Montalieu, Vercieu, France). Their identities were confirmed as Bacillus subtilis...

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Bibliographic Details
Main Authors: Fadahunsi, I. F., Olubunmi, P. Duyilemi.
Format: Article
Language:English
Published: Malaysian Society for Microbiology 2010-01-01
Series:Malaysian Journal of Microbiology
Subjects:
Condiment
Microbiology
Enzyme
Bambara nut
‘Iru’
Fermentation
Online Access:http://web.usm.my/mjm/issues/vol6no2/research3.pdf

Internet

http://web.usm.my/mjm/issues/vol6no2/research3.pdf

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