| Autor: |
Abaelu, Adela M., Olukoya, Daniel K., Okochi, Veronica I., Akinrimisi, Ezekiel O. |
| Zdroj: |
Journal of Industrial Microbiology and Biotechnology; November 1990, Vol. 6 Issue: 3 p211-214, 4p |
| Abstrakt: |
Summary Biochemical and sensory changes of Nigerian melon seeds fermented with fourBacillus strains isolated from African locust beans were studied. In all fermentations, the reducing sugar content doubled from a starting value of 45 mg/g. The total free amino acid content decreased for the first 40 h and then increased. WithB. licheniformis, B. subtilis andB. pumilis, there was a subsequent large increase in free amino acid content. The extracted oils in the fermentation product increased in saponification number and free acid content but decreased in iodine number. The sensory properties of theB. licheniformis product was similar to that of ogiri and that ofB. subtiis to Iru. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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