Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Wisdom Amoa-Awua"'
Autor:
Amy Atter, Maria Diaz, Kwaku Tano-Debrah, Angela Parry-Hanson Kunadu, Melinda J. Mayer, Lizbeth Sayavedra, Collins Misita, Wisdom Amoa-Awua, Arjan Narbad
Publikováno v:
BMC Microbiology, Vol 24, Iss 1, Pp 1-17 (2024)
Abstract Spontaneous fermentation of cereals like millet involves a diverse population of microbes from various sources, including raw materials, processing equipment, fermenting receptacles, and the environment. Here, we present data on the predomin
Externí odkaz:
https://doaj.org/article/c623f7a0ad5d4a87ac1afca6e77b9e3c
Autor:
Amy Atter, Michael Amoo-Gyasi, Richard Yaw Otwey, Felix Afotey, Angela Parry-Hanson Kunadu, Wisdom Amoa-Awua
Publikováno v:
Journal of Food Quality, Vol 2024 (2024)
Foods fermented by lactic acid bacteria (LAB) are considered safer and healthier due to LAB’s ability to inhibit pathogen growth and produce bioactive compounds. The study aimed to evaluate the antimicrobial potential of lactic acid bacteria (LAB)
Externí odkaz:
https://doaj.org/article/c1711e54f5a74734b3b6b22bd3e82ff7
Autor:
Amy Atter, Maria Diaz, Kwaku Tano-Debrah, Angela Parry-Hanson Kunadu, Melinda J. Mayer, Ian J. Colquhoun, Dennis Sandris Nielsen, David Baker, Arjan Narbad, Wisdom Amoa-Awua
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Hausa koko is an indigenous porridge processed from millet in Ghana. The process involves fermentation stages, giving the characteristic organoleptic properties of the product that is produced largely at a small-scale household level and sold as a st
Externí odkaz:
https://doaj.org/article/85652b08d97842afb0ea8902d0ffbad3
Publikováno v:
International Journal of Plant Biology, Vol 1, Iss 1, Pp e10-e10 (2010)
Post-harvest protection of white variety sweet potato (Ipomoea batatas) has been dealt with rarely in the past, although it is comparatively easy to grow and has high consumer acceptability in Ghana. Microbial deterioration of sweet potato roots stor
Externí odkaz:
https://doaj.org/article/2f3abb9d46554569a4cae1ed1ef1c6aa
Publikováno v:
World Journal of Microbiology & Biotechnology; Oct2005, Vol. 21 Issue 6/7, p1201-1207, 7p