Antifungal activity of lactic acid bacteria isolated from kunu-zaki, a cereal-based Nigerian fermented beverage

Author:

Ogunremi Omotade Richard,Freimüller Leischtfeld Susette,Mischler Sandra,Miescher Schwenninger SusanneORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference60 articles.

1. Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value-added products;Adebiyi;Critical Reviews in Food Science and Nutrition,2018

2. Investigation of the metabolic profile and toxigenic variability of fungal species occurring in fermented foods and beverage from Nigeria and South Africa using UPLC-MS/MS;Adekoya;Toxins,2019

3. Mycobiota and co-occurrence of mycotoxins in South African maize-based opaque beer;Adekoya;International Journal of Food Microbiology,2018

4. Contamination of fermented foods in Nigeria with fungi;Adekoya;LWT,2017

5. Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: Case of gowe from Benin;Adinsi;Food Sciences and Nutrition,2015

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