Starter culture evaluation for the production of ugba from African oil bean seedPentaclethra macrophylla
| Autor: | G B Oguntimein, K Mulongoy, O K Mbajunwa, J. O. Akingbala |
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| Rok vydání: | 1998 |
| Předmět: |
Staphylococcus saprophyticus
Nutrition and Dietetics Fermentation starter biology fungi Bacillus cereus food and beverages Bacillus subtilis biology.organism_classification Pseudomonas chlororaphis Botany bacteria Fermentation Food science Micrococcus roseus Agronomy and Crop Science Bacteria Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 77:127-132 |
| ISSN: | 1097-0010 0022-5142 |
| Popis: | Ugba was prepared in the laboratory by the traditional method from the African oil bean seeds Pentaclethra macrophylla. Microorganisms were isolated from the fermenting slices of the beans at 24 h intervals for 5 days and characterised. The results show that only bacteria were isolated from the bean slices. Fungi and yeasts were not isolated. The bacterial isolates were identified as Bacillus subtilis, Bacillus cereus, Pseudomonas chlororaphis, Micrococcus roseus and Staphylococci saprophyticus. The identified bacterial isolates were evaluated for their ability to ferment the cooked oil bean slices into ugba with its desirable quality characteristics of colour, texture, aroma and overall acceptability. Bacillus subtilis was significantly (P |
| Databáze: | OpenAIRE |
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