Browsing by Subject "Soy-daddawa"
Now showing items 1-3 of 3
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Core bacterial community of soy-daddawa: insights from high-throughput DNA metabarcoding
(Elsevier, 2018)High-throughput sequence analysis of microbial communities in food matrices provides unprecedented insights into species richness and potential safety of foods. Here, the bacterial community of soy-daddawa, a fermented ... -
Molecular analysis of bacterial community dynamics during the fermentation of soy-daddawa condiment
(Springer, 2016)Bacterial community dynamics during soy-daddawa fermentation was investigated using culture-dependent and PCR-denaturing gradient gel electrophoresis (PCR-DGGE) molecular methods. The total titratable acidity (TTA), pH, ... -
PCR-denaturing gradient gel electrophoresis analysis of microbial community in soy-daddawa, a Nigerian fermented soybean (Glycine max (L.) Merr.) condiment
(Elsevier, 2016)Soy-daddawa, a fermented soybean (Glycine max (L.) Merr.) condiment, plays a significant role in the culinary practice of West Africa. It is essential to understand the microbial community of soy-daddawa for a successful ...