Aims: This study aimed to compare white (WQ), black (BQ), and yellow (YQ) high-temperature Daqu to determine how color differences correspond to variation in microbial community structure and volatile metabolite profiles, and to elucidate how these factors influence functional pe...
Open access
Research Article10.9734/afsj/2025/v24i12834
Esienanwan Esien Efiong, Jonathan Maduka Nwaedozie, Abraham Ehinomhen Ubhenin & Emmanuel Hala Kwon- Ndung·Asian Food Science Journal·2020
Aims: To characterize unsweetened and sweetened “kunun-zaki” drink/pulp using GC-MS. Study Design: The experimental groups were divided into four: unsweetened “kunun-zaki” drink, sweetened “kunun-zaki” drink, unsweetened “kunun-zaki” pulp and sweetened “kunun-zaki” pulp respectiv...
Open access
Research Article10.9734/afsj/2020/v19i130230
Kabir B. Amina, A. A. Farouq, A. J. Muazu, S. A. Adamu, M. H. Usman, Sa’adat I. Mukhtar & A. D. Ibrahim·Asian Food Science Journal·2018
Microorganisms degrade food components in order to access nutrient available in such food and in return produce organic compounds from the breakdown of the food components. These organic compounds hold potential to be exploited as biomarkers to detect the presence of such microor...
Open access
Research Article10.9734/AFSJ/2019/45705
Aims: The present study aimed at identifying secondary metabolites produced during the growth of Lactococcus lactis sp. strain Study Design: The bacteria strain was grown at different time intervals. Place and Duration of Study: The work was done at the Microbiology and Fermentat...
Open access
Research Article10.9734/AFSJ/2018/43310