ArticleFood science & nutrition2021
Comparative profiling of lactic acid bacteria isolates in optimized and spontaneous fermentation of cowpea leaves.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Fermentation process of tobacco leaves drives the specific changes of microbial community.BMC microbiology · 2024Article
- Fermented foods, their microbiome and its potential in boosting human health.Microbial biotechnology · 2024Review
- Healthy Diets from Sustainable Food Systems: Calculating the WISH Scores for Women in Rural East Africa.Nutrients · 2023Article
- Micronutrient Biosynthesis Potential of Spontaneous Grain Fermentation Microbiomes.International journal of environmental research and public health · 2022Article
- Effect of lactic acid fermentation on the nutritional quality and consumer acceptability of African nightshade.Food science & nutrition · 2022Article
- Comparative profiling of lactic acid bacteria isolates in optimized and spontaneous fermentation of cowpea leaves.Food science & nutrition · 2021Article
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In as much as spontaneous fermentation of cowpea leaves enhances product diversification, the process is rather slow with poor product quality. Limited work has been undertaken to provide input toward standardization of the process and enhancing of product quality. The current study sought to evaluate the in-process fermentative bacteria profile changes due to the effect of optimization of fermentation process of cowpea leaves. Lactic acid bacteria (LAB) isolates from spontaneous and optimized fermentation were characterized using biochemical tests, whereby optimization was done using the Response Surface Methodology model of the central composite design in the Design Expert Software. The RSM models accounted for 89% and 60% variability in the response variables of pH and titratable acidity, respectively (
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