Fermentation of melon seeds for “Ogiri egusi” as affected by fermentation variables using Bacillus subtilis

Fermentation of melon seeds for “Ogiri egusi” as affected by fermentation variables using Bacillus subtilis

Aims: Manipulation of fermentation variables during ‘Ogiri egusi’ production using Bacillus subtilis was studied with the view to improving the fermentation process and quality of product. The variables studied were relative humidity (RH), temperature and pore size of wrapping material. Methodology...

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Bibliographic Details
Main Authors: Ogueke, C. C., Okoli, A. I., Owuamanam, C. I., Ahaotu, I.
Format: Article
Language:English
Published: Malaysian Society for Microbiology 2013-12-01
Series:Malaysian Journal of Microbiology
Subjects:
toxicity
Ogiri egusi
fermentation variables
response surface
Bacillus subtilis
amino nitrogen
Online Access:http://web.usm.my/mjm/issues/vol9no4/Research%201.pdf

Internet

http://web.usm.my/mjm/issues/vol9no4/Research%201.pdf

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