Browsing Research Output by Subject "Condiment"
Now showing items 1-2 of 2
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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 ... -
Phylogenetic analyses of bacteria associated with the processing of iru and ogiri condiments
(Wiley, 2018)Analysis of the bacterial community dynamics during the production of traditional fermented condiments is important for food safety assessment, quality control and development of starter culture technology. In this study, ...