Analysis of bacterial communities of three cassava‐based traditionally fermented Nigerian foods ( abacha , fufu and garri )-Reference-Cited by-同舟云学术

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Analysis of bacterial communities of three cassava‐based traditionally fermented Nigerian foods ( abacha , fufu and garri )

Published:2021-12-19 Issue: Volume: Page:
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:Letters Applied Microbiology

Author:

Dike K.S.¹^ORCID,Okafor C.P.¹,Ohabughiro B.N.¹,Maduwuba M.C.¹,Ezeokoli O.T.²,Ayeni K.I.³,Okafor C.M.⁴,Ezekiel C.N.³

Affiliation:

1. Department of Microbiology Imo State University Owerri Nigeria

2. Department of Microbiology and Biochemistry University of the Free State Bloemfontein South Africa

3. Department of Microbiology Babcock University Ilishan Remo Nigeria

4. Department of Applied Microbiology and Brewing Nnamdi Azikiwe University Awka Nigeria

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/lam.13621

Reference72 articles.

1. Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria

2. Phylogenetic analyses of bacteria associated with the processing of iru and ogiri condiments

3. Developing GM super cassava for improved health and food security: future challenges in Africa;Adenle A.A.;Agric Food Secur,2012

4. Probiotic and technological properties of exopolysaccharide producing lactic acid bacteria isolated from cereal-based nigerian fermented food products

5. Determination of the microbiological quality and proximate composition of fermented cassava food products sold in Ilorin-west local government area, Nigeria

Cited by 2 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. MALDI-TOF MS profiling and antifungal activity of lactic acid bacteria from kunu aya, a tiger nut traditional beverage of Nigeria;Food Bioscience;2024-10

2. The Potential of Co-Fermentation of Whole-Plant Cassava with Piper sarmentosum: A Comprehensive Study of Fermentation Quality, Antioxidant Activity, Bacterial Community Structure, and Microbial Ecological Networks in Novel Foods;Foods;2024-07-03

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