Use of starter cultures containingStreptococcus diacetilactis, Lactobacillus brevis andSaccharomyces cerevisiae for fermenting milk for production of Nigeriannono-Reference-Cited by-同舟云学术

Use of starter cultures containingStreptococcus diacetilactis, Lactobacillus brevis andSaccharomyces cerevisiae for fermenting milk for production of Nigeriannono

Published:1992-05 Issue:3 Volume:8 Page:251-253
ISSN:0959-3993
Container-title:World Journal of Microbiology & Biotechnology
language:en
Short-container-title:World J Microbiol Biotechnol

Author:

Okagbue R. N.,Bankole M. O.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01201872.pdf

Reference7 articles.

1. Akinyanju, J.A. 1989 Characteristics and production process of ?nono??a Nigerian fermented milk food.Chemische Mikrobiologie Technologie Lebensmittel 12, 14?19.

2. A.O.A.C. 1984Official Methods of Analysis 14th edn. Arlington, VA: Association of Official Analytical Chemists.

3. Atanda, O.O. & Ikenebomeh, M.J. 1989 An attempt to improve the flavour of ?nono? by the use of starter cultures.Letters in Applied Microbiology 9, 17?19.

4. Bankole, M.O. 1990 Microbiological studies on ?nono??a Nigeria fermented milk product. Ph.D. Thesis. Ahmadu Bello University, Zaria, Nigeria.

5. Keogh, B.P. 1978 Micro-organisms in dairy products?Friends and foes.Australian Journal of Dairy Technology 33, 41?44.

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