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Isolation and Characterization of Potential Starter Cultures from the Nigerian Fermented Milk Product nono
Nono, an important traditional fermented dairy food produced from cow’s milk in Nigeria, was studied for microbial diversity and for starter culture development for industrial production. On the basis of a polyphasic approach, including phenotypic and genotypic methods such as 16S rRNA gene sequenci...
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| 出版年: | Microorganisms |
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| 主要な著者: | , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2021
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8003450/ https://ncbi.nlm.nih.gov/pubmed/33808742 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms9030640 |
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