Traditional alkaline fermented foods
Author:
Affiliation:
1. Consultant - Senior Research Scientist; London UK
Publisher
John Wiley & Sons, Ltd
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118933794.ch18/fullpdf
Reference25 articles.
1. Microorganisms associated with African locust bean (Parkia filicoidea welw) fermentation for ‘dawadawa’ production;Antai;Journal of Applied Bacteriology,1986
2. Diversity of volatile compounds of afitin, iru and sonru, three fermented food condiments from Benin;Azokpota;World Journal of Microbiology and Biotechnology,2008
3. Microbiological and chemical changes during the fermentation of African locust bean Parkia biglobosa, to produce afitin, iru and sonru, three traditional condiments produced in Benin;Azokpota;International Journal of Food Microbiology,2006
4. Resistance to antimicrobials and acid and bile tolerance of Bacillus spp. isolated from Bikalga, fermented seeds of Hibiscus sabdariffa;Compaoré;African Journal of Food Science,2013
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