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Browsing by Keyword Starter culture

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Showing results 1 to 9 of 9
TitleAuthor(s)Issue DateType
Batch culture production of kenkey starter culture using malted maize as substrateAmoa-Awua, W. K.; Anlobe, J.1999Technical Report
The comparative ability of four isolates of Bacillus subtilis to ferment soybeans into dawadawaTerlabie, N. N.; Sakyi-Dawson, E.; Amoa-Awua, W. K.2006Article
Development of starter culture for the production of Degue, a West African traditional fermented milk productAbormegah, L.2019Thesis
Experiences with the use of a starter culture in the fermentation of maize for `kenkey` production in GhanaHalm, M.; Osei-Yaw, A.; Hayford, A.; Kpodo, K. A.; Amoa-Awua, W. K.1996Article
Improvement of indigenous starter culturesAdinsi, L.; Ahmed, Z. S.; Akissoe, N.; Amooa-Awua, W. K.; Anihouvi, V.; Awad, S.; Dalode, G.; Hounhouigan, D. J.; Mestres, C.; Oduro-Yeboah, C.; Hassan-Wassef, H.2012Technical Report
Screening of 42 Bacillus isolates for ability to ferment soybeans into dawadawaAmoa-Awua, W. K.; Terlabie, N. N.; Sakyi-Dawson, E.2006Article
Utilization of unfermented cassava flour for the production of an indigenous African fermented food, agbelimaAmoa-Awua, W. K.; Owusu, M.; Feglo, P.2005Article
West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae: fermentation by-productsDjameh, C.; Ellis, W. O.; Oduro, I.; Saalia, F. K.; Haslbeck, K.; Komlaga, G. A.2019Article
West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae: shelf‐life and consumer acceptanceDjameh, C.; Ellis, W. O.; Oduro, I.; Saalia, F. K.; Blay, Y. M.; Komlaga, G. A.2019Article
Showing results 1 to 9 of 9