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Open Access Research Paper Views (1047) Compositional and microbiological quality of traditional fermented dried milk “Orud/Khurud” Syed Ubaid Ullah Shah, Syed Muhammad Qasim, Nawab Khan Panezai, Muhammad Kamran Taj, Muhammad Alam, Muhammad Yayah, Zain-Ul-Abideen, Amanullah Kakar, Umbreen Zafar Int. J. Biosci. 20(3), 86-98, March 2022. DOI: http://dx.doi.org/10.12692/ijb/20.3.86-98 Keywords: Fermentation, Khurud, Microbiological, Orud Details
Open Access Research Paper Views (1290) Physicochemical and microbiological study of fresh cream and fermented butter (Smen) made from camel milk Saïd Mosbah, Ghania Annou, M’hamed Bouricha, Safia Mekkaoui, Boudjenah-Haroun Saliha Int. J. Biosci. 20(3), 52-59, March 2022. DOI: http://dx.doi.org/10.12692/ijb/20.3.52-59 Keywords: Camel Milk, Cream, Fermentation, Lactic bacteria flora, Smen Details
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Open Access Research Paper Views (1106) Microbes associated with fermentation of home-made cereal based beverages in Tanzania M.C. Setta, E.R. Mbega Int. J. Biosci. 16(5), 178-189, May 2020. DOI: http://dx.doi.org/10.12692/ijb/16.5.178-189 Keywords: Candida, Cereal-based beverage, Fermentation, Lactic acid bacteria, Probiotics Details
Open Access Research Paper Views (1387) Characterization of Massa (a fermented millet pancake type food) production process and isolation of exopolysaccharides producing lactic acid bacteria Diarra Compaore-Sereme, Fidèle Wend-bénédoTapsoba, Rossana Coda, Ndegwa Henry Maina, Donatien Kaboré, Mamoudou Hama Dicko, Hagrétou Sawadogo-Lingani Int. J. Biosci. 16(3), 384-401, March 2020. DOI: http://dx.doi.org/10.12692/ijb/16.3.384-401 Keywords: Burkina Faso, Exopolysaccharides, Fermentation, Lactic acid bacteria, Massa, Millet dough Details
Open Access Research Paper Views (1062) Comparative physico-chemical study of fermented and unfermented cocoa beans from Côte d’Ivoire Patricia Amenan Kouadio, Barthélemy Koffi Attioua, Faustin Aka Kabran, Brise Amian Kassi, Rosmonde Affoué Yao, Herman Kouamé Yeboue, Marcel N’dri Kasse, Ernest Kouakou Amoikon Int. J. Biosci. 16(1), 355-362, January 2020. DOI: http://dx.doi.org/10.12692/ijb/16.1.355-362 Keywords: Cocoa almond, Fermentation, Nutrition Details
Open Access Research Paper Views (851) Exploring the functional and physiochemical properties of bread enriched with fermented cereals bran Ghulam Mustafa, Muhammad Umair Arshad, Farhan Saeed, Muhammad Afzaal, Muhammad Asif Khan, Haroon Munir Int. J. Biosci. 15(4), 213-222, October 2019. DOI: http://dx.doi.org/10.12692/ijb/15.4.213-222 Keywords: Bioactive components, Bran, Bread, Cereals, Fermentation Details