Diversity and functionality of bacillus species associated with alkaline fermentation of bambara groundnut (Vigna subterranean L. Verdc) into dawadawa-type African condiment-Reference-Cited by-同舟云学术

Diversity and functionality of bacillus species associated with alkaline fermentation of bambara groundnut (Vigna subterranean L. Verdc) into dawadawa-type African condiment

Published:2018-01-13 Issue:7 Volume:244 Page:1147-1158
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Akanni Gabriel B.^ORCID,Naudé Yvette,de Kock Henriëtte L.,Buys Elna M.^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s00217-017-3024-x/fulltext.html

Reference42 articles.

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2. Odunfa S (1988) African fermented foods: from art to science. MIRCEN J Appl Microbiol Biotechnol 4:259 273

3. Barimalaa IS, Achinewhu SC, Yibatama I, Amadi EN (1994) Studies on the solid substrate fermentation of bambara groundnut (Vigna subterranea (L) Verde). J Sci Food Agric 66:443–446

4. Beaumont M (2002) Flavouring composition prepared by fermentation with Bacillus spp. Int J Food Microbiol 75:189–196

5. Brough SH, Azam-Ali SN, Taylor AJ (1993) The potential of bambara groundnut (Vigna subterranea) in vegetable milk production and basic protein functionality systems. Food Chem 47:277–283

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