Phenotypic and 16s Rrna Gene Sequence Differentiation of Lactic Acid Bacteria Starter Cultures for Fonio Millet Ogi Fermentation

Author:

Adisa Abosede Margaret,Badejo Adebanjo Ayobamidele,Ifesan Beatrice Olawunmi,Enujiugha Victor Ndigwe

Publisher

Elsevier BV

Reference62 articles.

1. Co-occurrence of Lactobacillus species during fermentation of African Indigenous foods: impact on food safety and shelflife extension;A T Adesulu-Dahunsi;Frontiers in Microbiology,2022

2. Genetic diversity of Lactobacillus plantarum strains from some indigenous fermented foods in Nigeria;A T Adesulu-Dahunsi;LWT Food Science and Technology,2017

3. Molecular identification of Lactobacillus plantarum isolated from fermenting cereals;S M Adeyemo;International Journal of Biotechnology and Molecular Biology Research,2014

4. Probiotic potential of lactic acid bacteria (LAB) isolated from wholegrain millet sourdoughs;A Adisa;Annals. Food Science and Technology,2016

5. Influence of pH and acidity on the fermentation of finger millet spiced ogi;A M Adisa;Food and Environment Safety,2019

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