H. N. Ayo-Omogie

In vitro Probiotic Potential of Autochthonous Lactic Acid Bacteria and Microbiology of Kunu Made from Mixed Grains

H. N. Ayo-Omogie & E. I. Okorie · Microbiology Research Journal International · 2016

Aims: This study investigated the microbiological quality of commercially-prepared kunu in comparison with those prepared under laboratory conditions using two cereals, millet and sorghum, and the in vitro probiotic potential of the autochthonous lactic acid bacteria. Study Desig...