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• Azam, Mariya; Mohsin, Mashkoor; Ijaz, Hira; Tulain, Ume Ruqia; Ashraf, Muhammad Adnan; Fayyaz, Ahad; Abadeen, Zainul; Kamran, Qindeel 2017-09-01 Lactic acid bacteria play vital roles in various fermented foods in Asia. This paper reviews many types of the world's lactic acid fermented foods and discusses the beneficial effects of lactic acid fermentation of food.

The lactic acid bacteria associated with foods now include species of the genera Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus and Weissella. Lactic acid bacteria (LAB) are involved in many fermentation processes of Asian traditional foods, demonstrating their profound effects on improving food quality and food safety. During the past few decades' interest has arisen in the use of the varied antagonistic activities of LAB to extent the shelf-life of protein-rich products such as meats and fish. This review article outlines the main types of LAB fermentation as well as their typical fermented foods such as idli, kishk, sauerkraut, koumiss, Suan-tsai, stinky tofu, Chinese sausage and kefir. The roles of LAB and the reasons for their common presence are also discussed. • Olasupo, Nurudeen A.; Okorie, Chimezie P.; Oguntoyinbo, Folarin A.

2016-01-01 Legumes and oil bean seeds used for the production of condiments in Africa are inedible in their natural state; they contain some anti-nutritional factors especially undigestible oligosaccharides and phytate. Fermentation impact desirable changes by reducing anti-nutritional factors and increasing digestibility. Ugba is an alkaline fermented African oil bean cotyledon (Pentaclethra macrophylla) produced by the Ibos and other ethnic groups in southern Nigeria. Seen as a family business in many homes, its preparation is in accordance with handed-down tradition from previous generations and serves as a cheap source of plant protein. Its consumption as a native salad is made possible by fermentation of the cotyledon for 2–5 days, but could also serve as a soup flavoring agent when fermentation last for 6–10 days.

The fermentation process involved is usually natural with an attendant issue of product safety, quality and inconsistency. The production of this condiment is on a small scale and the equipment used are very rudimentary, devoid of good manufacturing procedures that call to question the issue of microbial safety. Download program supervisi pembelajaran tahun pelajaran 2017-2018. This paper therefore reviews the production process and the spectrum of microbial composition involved during fermentation. In addition, potential spoilage agents, nutritional and biochemical changes during production are examined.

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Furthermore, information that can support development of starter cultures for controlled fermentation process in order to guarantee microbiological safety, quality and improved shelf life are also discussed. PMID:27540371 • Yao, Yingzheng; Pan, Siyi; Wang, Kexing; Xu, Xiaoyun 2010-09-01 Fermentation process improvement of soybean residue cake, a Chinese traditional fermented food, and its physicochemical analysis during fermentation were studied. One of the dominant strains in the fermentation was isolated and identified as Mucor racemosus Fresenius. The fermentation process was improved by subsection fermentation. The crude protein content decreased from 19.95 ± 0.03% in the raw soybean residue to 16.85 ± 0.10% in the fermented products, and the formaldehyde nitrogen content increased from 0.068 ± 0.004% to 0.461 ± 0.022% in final fermented cakes.

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11 December 2015 The Combined Certificate of Value and Origin (CCVO) To import your goods into Nigeria there are several required final documents that are mandatory to receive authorization for the clearance of your goods. Amongst others, these are the Final Invoice, the Transport Document (Bill of Lading/Airway Bill/Roadway Bill), the Packing List and the CCVO. The Combined Certificate of Value & Origin (CCVO), also referred to as the Form C16, is one of the documents required for import payment under the Destination Inspection (DI) scheme of the Federal Republic of Nigeria. According to the, all imports into Nigeria shall be accompanied by the CCVO which contains the following details in addition to those on the pro-forma invoice: • number • Adequate description of goods • Port of destination (the actual port shall be specified e.g.