Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Promiselynda Ijeoma Obioha"'
Autor:
Hamid B. Ghoddusi, Jane P. Sutherland, Amarachukwu Anyogu, Irene Ouoba, Philippa C. Ojimelukwe, Brigitte Awamaria, Promiselynda Ijeoma Obioha, Sarah Miriam Atchia
Publikováno v:
Braz J Microbiol
The aim of this research was to identify the key lactic acid bacteria associated with the fermentation of dairy traditional fermented products for developing starter cultures for controlled fermentation. A total of 100 lactic acid bacteria (LAB) were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::edd33f23514b41046a87a41d87ff4005
https://pubmed.ncbi.nlm.nih.gov/33694058
https://pubmed.ncbi.nlm.nih.gov/33694058
Autor:
Amarachukwu Anyogu, VI Ibekwe, Promiselynda Ijeoma Obioha, Lawrence Aririatu, Jane P. Sutherland, Solomon U. Oranusi, N. N. Ahaotu, L.I.I. Ouoba
Publikováno v:
Food Microbiology. 66:165-172
This study investigated the influence of the addition of soy products on the microbiology, nutritional and physico-chemical characteristics of garri, a fermented cassava product. Malted soy flour (MSF) and soy protein (SP) were separately added (12%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95e5d2e147ecdc8ca364a93847a04e17
https://doi.org/10.1016/j.fm.2017.04.019
https://doi.org/10.1016/j.fm.2017.04.019
Autor:
Alain B. Vouidibio Mbozo, Amarachukwu Anyogu, Lene Jespersen, Hamid B. Ghoddusi, Jane P. Sutherland, Hagrétou Lingani-Sawadogo, L. Irene I. Ouoba, Promiselynda Ijeoma Obioha
Publikováno v:
Ouoba, L I I, Vouidibio Mbozo, A B, Anyogu, A, Obioha, P I, Lingani-Sawadogo, H, Sutherland, J P, Jespersen, L & Ghoddusi, H B 2019, ' Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements ', International Journal of Food Microbiology, vol. 311, 108356 . https://doi.org/10.1016/j.ijfoodmicro.2019.108356
Different samples of three products including Bikalga and Soumbala from Burkina Faso (West Africa) and Ntoba Mbodi from Congo-Brazzaville (Central Africa) were evaluated. The bacteria (400) were phenotyped and genotypically characterized by Rep-PCR,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3de7b936d910c2f5a45942018b23e9bd
https://doi.org/10.1016/j.ijfoodmicro.2019.108356
https://doi.org/10.1016/j.ijfoodmicro.2019.108356