ADEYEMI, F.

Preparation of Alibo Using Lactic Acid Bacteria with Antifungal Activity as Starter Cultures

ILORAH, C. A., OGUNBANWO, S.T., ABDULKADIR, M., AYODEJI, C. O. & ADEYEMI, F. · Asian Food Science Journal · 2026

Alibo is a traditional fermented cereal-based food whose quality and safety are largely dependent on spontaneous fermentation. This study evaluated the use of selected lactic acid bacteria (LAB) with antifungal activity as starter cultures to improve the nutritional quality, safe...