Evaluation of Invertase and Amylase Activities of Latic Acid Bacteria Isolated from ‘Pupuru’ (An Indigenous African Fermented Cassava Staple Food)
B. C. Akin-Osanaiye, B. T. Azeez & I. W. Olobayotan · Asian Journal of Research in Biochemistry · 2019
Lactic acid bacteria produce lactic acid as the major end product during sugar fermentation. This study was carried out to isolate lactic acid bacteria (LAB) from pupuru; a staple cassava food. The result of the bacterial count indicated that the count ranges from 3.1 × 104 CFU/g...
Open access
Research Article
10.9734/ajrb/2019/v5i330090