Browsing Faculty of Natural and Agricultural Sciences by Subject "Fermented condiment"
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Molecular analysis of bacterial community dynamics during the fermentation of soy-daddawa condiment
(Springer, 2016)Bacterial community dynamics during soy-daddawa fermentation was investigated using culture-dependent and PCR-denaturing gradient gel electrophoresis (PCR-DGGE) molecular methods. The total titratable acidity (TTA), pH, ...