Microorganisms and food safety risks associated with indigenous fermented foods from Africa

Author:

Anyogu AmarachukwuORCID,Olukorede Ayomide,Anumudu Christian,Onyeaka Helen,Areo Esther,Adewale Obadina,Odimba Joyce N.ORCID,Nwaiwu OgueriORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference201 articles.

1. Bacterial-flora of Egyptian salted Mugil cephalus fish (fessiekh) PCR-identification;Abd-Allah;Assiut Veterinary Medical Journal,2011

2. A traditional Sudanese fermented camel's milk product, Gariss, as a habitat of Streptococcus infantarius subsp. infantarius;Abdelgadir;International Journal of Food Microbiology,2008

3. Isolation, characterization and identification of lactic acid bacteria involved in traditional fermentation of borde, an Ethiopian cereal beverage;Abegaz;African Journal of Biotechnology,2007

4. Effect of fermentation periods and storage on the chemical and physicochemical properties of biofortified cassava gari;Abiodun;Journal of Food Processing and Preservation,2020

5. Culture-independent analysis of the microbial composition of the African traditional fermented foods poto poto and dégué by using three different DNA extraction methods;Abriouel;International Journal of Food Microbiology,2006

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