Gotowe bibliografie tematyczne / "Agadagidi"

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  1. Artykuły w czasopismach

Gotowa bibliografia na temat „"Agadagidi"”

Autor: Grafiati
Data publikacji: 3 czerwca 2025
Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat ""Agadagidi""

1

Sanni, A. I., and B. A. Oso. "Nutritional studies on agadagidi." Food / Nahrung 32, no. 2 (1988): 169–72. http://dx.doi.org/10.1002/food.19880320227.

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2

Sanni, A. I., and B. A. Oso. "The production of Agadagidi — A Nigerian fermented beverage." Food / Nahrung 32, no. 4 (1988): 319–26. http://dx.doi.org/10.1002/food.19880320403.

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3

Chimezie Alphonsus Okafor, Taiwo Stephen Okanlawon, Aminat Mojisola Olagunju, Ebunoluwa Favour Isatoye, Taiwo Roheebat Oni, and Stella Mojisola Adeyemo. "Invertase activities of lactic acid bacteria isolated from traditional fermented milk (“nono”), agadagidi and palm wine obtained from different locations in Ile-Ife, Osun-State, Nigeria." GSC Biological and Pharmaceutical Sciences 22, no. 1 (2023): 147–56. http://dx.doi.org/10.30574/gscbps.2023.22.1.0503.

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This study was aimed at the isolation and identification of Lactic Acid Bacteria (LAB) from fermented drinks and assaying for invertase enzyme produced by the bacteria. Fresh samples were collected from different sellers and locations in Ile-Ife and lactic acid bacteria were isolated from the samples using De Man and Rogosa Sharpe (MRS) agar and for the determination of microbial count. Standard morphological and biochemical tests were carried out for the characterization of the organisms. The 3, 5-Dinitrosalisylic Acid (DNSA) method was used to determine the enzyme concentration. A total of 3
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4

O., Oriola, Boboye B., and Adetuyi F. "Microorganisms Associated with the Production of a Nigerian Fermented Beverage, 'Agadagidi'." Microbiology Research Journal International 20, no. 6 (2017): 1–9. https://doi.org/10.9734/MRJI/2017/32654.

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<strong>Aim: </strong>The microbial types, occurrence, loads and interactions were studied during the production of a Nigerian fermented beverage, ‘Agadagidi’, from overripe plantains. <strong>Place and Duration of Study:</strong> Federal University of Technology Akure, Ondo State, Nigeria. March- July, 2012. <strong>Methodology:</strong> Isolation, enumeration and identification of bacteria and fungi were carried out by using standard pour plate, morphological, biochemical and physiological characterization methods. Antagonistic and mutualistic interactions among the microorganisms were inves
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5

Oriola, O., B. Boboye, and F. Adetuyi. "Microorganisms Associated with the Production of a Nigerian Fermented Beverage, ‘Agadagidi’." Microbiology Research Journal International 20, no. 6 (2017): 1–9. http://dx.doi.org/10.9734/mrji/2017/32654.

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6

Sanni, A. I. "Enzyme studies during the production of agadagidi Part 1. Amylase activities." Food / Nahrung 32, no. 2 (1988): 157–61. http://dx.doi.org/10.1002/food.19880320222.

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7

Sanni, A. I. "Enzyme studies during the production of agadagidi Part 2. Invertase activities." Food / Nahrung 32, no. 2 (1988): 163–68. http://dx.doi.org/10.1002/food.19880320226.

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8

Sanni, A. I. "Some environmental and nutritional factors affecting growth of associated microorganisms of agadagidi." Journal of Basic Microbiology 29, no. 9 (1989): 617–22. http://dx.doi.org/10.1002/jobm.3620290914.

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9

Chimezie, Alphonsus Okafor, Stephen Okanlawon Taiwo, Mojisola Olagunju Aminat, Favour Isatoye Ebunoluwa, Roheemat Oni Taiwo, and Mojisola Adeyemo Stella. "Invertase activities of lactic acid bacteria isolated from traditional fermented milk ("nono"), agadagidi and palm wine obtained from different locations in Ile-Ife, Osun-State, Nigeria." GSC Biological and Pharmaceutical Sciences 22, no. 1 (2023): 147–56. https://doi.org/10.5281/zenodo.7661230.

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Streszczenie:
This study was aimed at the isolation and identification of Lactic Acid Bacteria (LAB) from fermented drinks and assaying for invertase enzyme produced by the bacteria. Fresh samples were collected from different sellers and locations in Ile-Ife and lactic acid bacteria were isolated from the samples using De Man and Rogosa Sharpe (MRS) agar and for the determination of microbial count. Standard morphological and biochemical tests were carried out for the characterization of the organisms. The 3, 5-Dinitrosalisylic Acid (DNSA) method was used to determine the enzyme concentration. A total of 3
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10

Folakemi, Omojasola Patricia, Davies Olabisi Flora, and Kayode Rowland Monday. "The Effect of Chemical Preservatives, Pasteurization and Refrigeration on the Shelf Life of Agadagidi A Fermented Plantain Drink." Research Journal of Microbiology 7, no. 3 (2012): 145–57. http://dx.doi.org/10.3923/jm.2012.145.157.

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