151 related articles for article (PubMed ID: 22514894)
1. Protein improvement in Gari by the use of pure cultures of microorganisms involved in the natural fermentation process.
Ahaotu I; Ogueke CC; Owuamanam CI; Ahaotu NN; Nwosu JN
Pak J Biol Sci; 2011 Oct; 14(20):933-8. PubMed ID: 22514894
[TBL] [Abstract][Full Text] [Related]
2. Effect of fungi fermentation on organoleptic properties, energy content and in-vitro multienzyme digestibility of cassava products (flour & gari).
Akindahunsi AA; Oboh G
Nutr Health; 2003; 17(2):131-8. PubMed ID: 14653508
[TBL] [Abstract][Full Text] [Related]
3. Microbiological quality of fermented cassava flour 'kpor umilin'.
Tsav-Wua JA; Inyang CU; Akpapunam MA
Int J Food Sci Nutr; 2004 Jun; 55(4):317-24. PubMed ID: 15369985
[TBL] [Abstract][Full Text] [Related]
4. Biochemical changes in micro-fungi fermented cassava flour produced from low- and medium-cyanide variety of cassava tubers.
Oboh G; Oladunmoye MK
Nutr Health; 2007; 18(4):355-67. PubMed ID: 18087867
[TBL] [Abstract][Full Text] [Related]
5. The use of a starter culture in the fermentation of cassava for the production of "kivunde", a traditional Tanzanian food product.
Kimaryo VM; Massawe GA; Olasupo NA; Holzapfel WH
Int J Food Microbiol; 2000 Jun; 56(2-3):179-90. PubMed ID: 10857544
[TBL] [Abstract][Full Text] [Related]
6. Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.
Kostinek M; Specht I; Edward VA; Schillinger U; Hertel C; Holzapfel WH; Franz CM
Syst Appl Microbiol; 2005 Aug; 28(6):527-40. PubMed ID: 16104351
[TBL] [Abstract][Full Text] [Related]
7. Improvement of garri quality by the inoculation of microorganisms into cassava mash.
Okafor N; Umeh C; Ibenegbu C; Obizoba I; Nnam N
Int J Food Microbiol; 1998 Mar; 40(1-2):43-9. PubMed ID: 9600609
[TBL] [Abstract][Full Text] [Related]
8. Enrichment of nutrient quality of cassava (Manihot esculenta Crantz) with microbial proteins.
Antai SP
Plant Foods Hum Nutr; 1990 Oct; 40(4):289-96. PubMed ID: 2174155
[TBL] [Abstract][Full Text] [Related]
9. Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation.
Coulin P; Farah Z; Assanvo J; Spillmann H; Puhan Z
Int J Food Microbiol; 2006 Feb; 106(2):131-6. PubMed ID: 16213052
[TBL] [Abstract][Full Text] [Related]
10. Lactic acid fermentation of cassava dough into agbelima.
Amoa-Awua WK; Appoh FE; Jakobsen M
Int J Food Microbiol; 1996 Aug; 31(1-3):87-98. PubMed ID: 8880299
[TBL] [Abstract][Full Text] [Related]
11. Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri.
Ahaotu NN; Anyogu A; Obioha P; Aririatu L; Ibekwe VI; Oranusi S; Sutherland JP; Ouoba LII
Food Microbiol; 2017 Sep; 66():165-172. PubMed ID: 28576365
[TBL] [Abstract][Full Text] [Related]
12. Utilization of cassava peels as substrate for crude protein formation.
Antai SP; Mbongo PM
Plant Foods Hum Nutr; 1994 Dec; 46(4):345-51. PubMed ID: 7716117
[TBL] [Abstract][Full Text] [Related]
13. The contribution of moulds and yeasts to the fermentation of 'agbelima' cassava dough.
Amoa-Awua WK; Frisvad JC; Sefa-Dedeh S; Jakobsen M
J Appl Microbiol; 1997 Sep; 83(3):288-96. PubMed ID: 9351208
[TBL] [Abstract][Full Text] [Related]
14. Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation.
Ramos CL; de Sousa ES; Ribeiro J; Almeida TM; Santos CC; Abegg MA; Schwan RF
Food Microbiol; 2015 Aug; 49():182-8. PubMed ID: 25846929
[TBL] [Abstract][Full Text] [Related]
15. Antimicrobial interactions of microbial species involved in the fermentation of cassava dough into agbelima with particular reference to the inhibitory effect of lactic acid bacteria on enteric pathogens.
Mante ES; Sakyi-Dawson E; Amoa-Awua WK
Int J Food Microbiol; 2003 Dec; 89(1):41-50. PubMed ID: 14580972
[TBL] [Abstract][Full Text] [Related]
16. Microbial modification of the texture of grated cassava during fermentation into akyeke.
Obilie EM; Tano-Debrah K; Amoa-Awua WK
Int J Food Microbiol; 2003 Dec; 89(2-3):275-80. PubMed ID: 14623393
[TBL] [Abstract][Full Text] [Related]
17. Contribution of selected fungi to the reduction of cyanogen levels during solid substrate fermentation of cassava.
Essers AJ; Jurgens CM; Nout MJ
Int J Food Microbiol; 1995 Jul; 26(2):251-7. PubMed ID: 7577362
[TBL] [Abstract][Full Text] [Related]
18. Degradation of cyanogenic glycosides by Lactobacillus plantarum strains from spontaneous cassava fermentation and other microorganisms.
Lei V; Amoa-Awua WK; Brimer L
Int J Food Microbiol; 1999 Dec; 53(2-3):169-84. PubMed ID: 10634708
[TBL] [Abstract][Full Text] [Related]
19. Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles.
Geng DH; Liang T; Yang M; Wang L; Zhou X; Sun X; Liu L; Zhou S; Tong LT
Food Res Int; 2019 Dec; 126():108612. PubMed ID: 31732041
[TBL] [Abstract][Full Text] [Related]
20. Antifungal activity of 2 lactic acid bacteria of the Weissella genus isolated from food.
Ndagano D; Lamoureux T; Dortu C; Vandermoten S; Thonart P
J Food Sci; 2011 Aug; 76(6):M305-11. PubMed ID: 21729073
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]