The Effect of Using Biological Treatment on Microbial Growth during the Malting of Sorghum
Oluwatosin Charles Ayodeji, Afolabi Folake Titilayo, Abdulkadir Musliu & Fasiku Oluwafemi · Journal of Advances in Microbiology · 2021
Malting is an important industrial product with a huge market outlet. Sorghum grain carries a numerous and variable, microbial population that mainly consists of bacteria, yeasts, and filamentous fungi. Sorghum malt is heavily reliant on chemical control of moulds and coliforms....
Open access
Research Article
10.9734/jamb/2021/v21i1130405