Biochemical and molecular identification of lactic acid bacteria and yeasts with technological qualities from ogi (a cereal-based fermented food in Nigeria)

Background This study aimed to isolate, characterize, and identify lactic acid bacteria (LAB) and yeasts with technological qualities from spontaneously fermented cereal gruels traditionally known as ogi . Material and methods LAB and yeasts were isolated and screened for pathogenicity tests using...

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Principais autores:	Praise Temilade Ozabor, Taiwo Samson Olumakinde, Timilehin Emmanuel Oluokun, Johnson Olaleye Oladele, Ilesanmi Festus Fadahunsi
Format:	Artigo
Jezik:	Inglês
Izdano:	Termedia Publishing House 2026-03-01
Serija:	BioTechnologia
Teme:	cereal fermentation starter cultures polymerase chain reaction (pcr) lactic acid diacetyl hydrogen peroxide
Online dostop:	https://www.biotechnologia-journal.org/Biochemical-and-molecular-identification-of-lactic-acid-bacteria-and-yeasts-with,214383,0,2.html
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