Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Afusat Yinka Aregbe"'
Autor:
Turkson Antwi Boasiako, John-Nelson Ekumah, Sanabil Yaqoob, Afusat Yinka Aregbe, Yanshu Li, Kwami Ashiagbor, Wang Lu, Isaac Duah Boateng, Yongkun Ma
Publikováno v:
Heliyon, Vol 10, Iss 2, Pp e24447- (2024)
Commercial lactic acid bacteria strains and indigenous Chinese acetic acid bacterium were co-cultivated bi- and tri-culturally in Junzao jujube puree for the first time to investigate their effects on physicochemical properties and quality attributes
Externí odkaz:
https://doaj.org/article/b93585d34bb349a582d8e990c2faffad
Autor:
Turkson Antwi Boasiako, Yuqing Xiong, Isaac Duah Boateng, Jeffrey Appiagyei, Yanshu Li, Kerry Clark, Afusat Yinka Aregbe, Sanabil Yaqoob, Yongkun Ma
Publikováno v:
Fermentation, Vol 10, Iss 1, p 71 (2024)
Jujubes (Ziziphus jujuba Mill), characterized by a rich profile of bioactive compounds, have been historically less exploited due to their unappealing sensory characteristics when dried, including delayed bitterness and a limited shelf life when fres
Externí odkaz:
https://doaj.org/article/9c2355629a9e47d88e2808465146bc58
Autor:
Ildephonse Habinshuti, Daniel Nsengumuremyi, Bertrand Muhoza, Falade Ebenezer, Afusat Yinka Aregbe, Marc Antoine Ndisanze
Publikováno v:
Food Chemistry. 423:136313
Publikováno v:
International Journal of Food Science & Technology. 55:1735-1743
This study focused on the isolation, identification and selection of lactic acid bacteria (LAB) and yeasts with important technological properties from fermented potato. A total of three LAB and two yeasts (Weissella sp. strain IMAU50209, Pediococcus
Publikováno v:
Food Chemistry. 290:125-134
To unravel prospective lactic acid bacteria (LAB) and yeasts with potential application in potato-based products, the microbial diversity of fermented potato was studied. High-throughput sequencing revealed that the 5 samples differ in microbial comp