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Microbiological and Chemical Changes During Fermentation of Crabs for Ogiri-nsiko Production
Crab fermentation condiment ogiri-nsiko microbial ecology bacteria Sudananautes africanus africanus
2008/11/1
Fresh water crab (Sudananautes africanus africanus) was processed and fermented to produce ogiri-nsiko, a type of condiment in Nigeria. During fermentation, bacterial populations, changes in pH, titra...