pentaclethra africana/protease

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NakalaMajaribio ya klinikiHati miliki

Chagua aina ya aina

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An evaluation of the effect of Bacillus cells and Bacillus spores in association with cowpea granules as starter cultures for the fermentation of African oil bean (Pentaclethra macrophylla Bentham) to 'ugba'.

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Ingia / Ingia

Studies on the improvement of the traditional production of 'ugba', a protein-rich fermented African oil bean seed product, were undertaken, by developing starter cultures of Bacillus subtilis cells and spores in association with cowpea granules. The viability of the cells in association remained

An evaluation of the microflora associated with fermented African oil bean (Pentaclethra macrophylla Bentham) seeds during ugba production.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

The microorganisms associated with fermented African oil bean (Pentaclethra macrophylla Bentham) seed during ugba production was studied. Only bacteria were isolated from the ugba samples used. Although the bacteria included Bacillus spp., Lactobacillus spp., Staphylococcus spp., Micrococcus spp.

Improvement of the traditional processing and fermentation of African oil bean (Pentaclethra macrophylla Bentham) into a food snack--'ugba'.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

Inocula for the improvement of the traditional production of 'ugba' were developed by attaching pure cultures of Bacillus subtilis responsible for the natural fermentation of the African oil bean seeds on cowpea granules. Changes in pH, amino-nitrogen and protease activity were used as fermentation

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Herbal & Natural Medicine

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