Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Adamu, Shahidah A."'
Publikováno v:
UMYU Journal of Microbiology Research, Vol 4, Iss 2 (2019)
Poultry wastes obtained from a poultry farm in Sokoto metropolis were analyzed for cellulose producing bacteria. Bacillus megaterium, Bacillus laterosporus, and Bacillus amyloliquifeciens isolated were screened for their ability to produce cellulase
Externí odkaz:
https://doaj.org/article/5efe87d7955641259dc34899214a81ec
Publikováno v:
International Journal of Biological and Chemical Sciences; Vol 13, No 1 (2019); 178-185
Proteolytic process is a key step that influence taste profile of African condiments. This process involves the degradation of protein to yield free amino acids. Very few studies have made effort to determined how the amino acid taste profile influen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::c9a2a6ee84b098836bbf929f42680277
https://www.ajol.info/index.php/ijbcs/article/view/186695
https://www.ajol.info/index.php/ijbcs/article/view/186695
Study on isolation and identification of microorganisms encountered in traditional fermentation of Soya Beans and Roselle seeds for the production of Dawadawa was carried out, using standard microbiological and biochemical methods. The organisms iden
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2659::5a2d2cf33dc10854ee315c40ab2616c9
https://zenodo.org/record/3416663
https://zenodo.org/record/3416663
Publikováno v:
International Journal of Biological and Chemical Sciences. 13:178
Proteolytic process is a key step that influence taste profile of African condiments. This process involves the degradation of protein to yield free amino acids. Very few studies have made effort to determined how the amino acid taste profile influen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3743e79e1779ef0d1c081cc4f32e3329
https://doi.org/10.4314/ijbcs.v13i1.15
https://doi.org/10.4314/ijbcs.v13i1.15