𝔖 Bobbio Scriptorium
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Microbiology of ‘obiolor’: a Nigerian fermented non-alcoholic beverage

✍ Scribed by Achi, O.K.


Book ID
114735941
Publisher
Wiley (Blackwell Publishing)
Year
1990
Tongue
English
Weight
285 KB
Volume
69
Category
Article
ISSN
0021-8847

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The traditional process for preparing agadagidi is described. Yeasts and bacteria were the associated microorganisms involved in various stages of fermentation. The frequently isolated genera are Succlturo~nlws. h L K O n f j . Y / ( J C . and S/rep/ococcus. Bucillius and Microc,occus occurred occas