Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri-Reference-Cited by-同舟云学术

Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri

Published:2017-09 Issue: Volume:66 Page:165-172
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Ahaotu Ndidiamaka Nnenaya,Anyogu Amarachukwu,Obioha Promiselynda,Aririatu Lawrence,Ibekwe Vincent Ifeanyi,Oranusi Solomon,Sutherland Jane P.,Ouoba Labia Irene Ivette

Funder

Federal University of Technology, Owerri

Tertiary Education Trust Fund (TETFund)

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference37 articles.

1. Physicochemical properties and garification (gari yield) of selected cassava cultivars in Rivers State, Nigeria;Achinewu;Plant Food Hum. Nutr.,1998

2. Microbiological safety assessment of fermented cassava flour ‘lafun’ available in Ogun and Oyo States of Nigeria;Adebayo-Oyetoro;Int. J. Food Sci.,2013

3. Combination of culture-independent and culture-dependent methods for determination of bacterial community of iru, fermented from Parkia biglobosa seeds;Adewumi;Front. Microbiol.,2013

4. Production and nutrient composition of fufumade from a mixture of cassava and cowpea flours;Agbon;J. Culin. Sci. Technol.,2010

5. Protein improvement in gari by the use of pure cultures of microorganisms involved in the natural fermentation process;Ahaotu;Pak. J. Biol. Sci.,2011

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Traditional fermented foods of Nigeria: microbiological safety and health benefits;Journal of Food Measurement and Characterization;2024-03-21

2. Microbial Diversity in African Foods and Beverages: A Systematic Assessment;Current Microbiology;2023-11-26

3. Indigenous fermented foods: nutritional and safety aspects;Current Opinion in Food Science;2023-10

4. Production of Bacteriocins by Leuconostoc mesenteroides Using Wastewater from the Cassava Starch Industry as a Growing Medium;Industrial Biotechnology;2022-08-01

5. African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling;npj Science of Food;2022-02-18