Phenotypic and molecular differentiation of lactic acid bacteria in fonio millet ogi fermentation and their potential as starter cultures-Reference-Cited by-同舟云学术

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Phenotypic and molecular differentiation of lactic acid bacteria in fonio millet ogi fermentation and their potential as starter cultures

Published:2024-05 Issue: Volume:2 Page:100230
ISSN:2949-8244
Container-title:Food and Humanity
language:en
Short-container-title:Food and Humanity

Author:

Adisa Abosede M.,Badejo Adebanjo A.,Ifesan Beatrice Olawunmi T.,Enujiugha Victor N.

Publisher

Elsevier BV

Reference45 articles.

1. Some physic-chemical and functional properties of kariya (Hildrgardia baterii) kernel flours;Adebayo;Ife Journal of Science,2013

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

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

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

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

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Effects of Unconventional Feed Fermentation on Intestinal Oxidative Stress in Animals;Antioxidants;2024-02-29

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