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...

Deskribapen osoa

Xehetasun bibliografikoak

Egile Nagusiak:	Praise Temilade Ozabor, Taiwo Samson Olumakinde, Timilehin Emmanuel Oluokun, Johnson Olaleye Oladele, Ilesanmi Festus Fadahunsi
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Termedia Publishing House 2026-03-01
Saila:	BioTechnologia
Gaiak:	cereal fermentation starter cultures polymerase chain reaction (pcr) lactic acid diacetyl hydrogen peroxide
Sarrera elektronikoa:	https://www.biotechnologia-journal.org/Biochemical-and-molecular-identification-of-lactic-acid-bacteria-and-yeasts-with,214383,0,2.html
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