Lactic Acid Bacteria Composition of Type II Sourdough Produced in Nigeria
Michael Macvren Dashen, Saleh Ado, Joseph Ameh & Clement Whong · Microbiology Research Journal International · 2015
Aim: The aim of the study was to determine the lactic acid bacteria composition of type II sourdough produced in Nigerian from different brands of wheat flour. Study Design: Sourdoughs were produced by spontaneous fermentation at 31°C and 40°C for five days from three popular bra...
Open access
Research Article
10.9734/BMRJ/2016/16631