Isolation of Microorganisms from Fermenting Parkia biglobosa in Kuje Market, Abuja
Makut Danladi Makwin & Olatilu OluKemi Anna · Asian Food Science Journal · 2019
Lactic acid bacteria constitute one of the most abundant groups of microorganisms in most fermented food products across Nigeria. The biochemical signatures of these species make the ideal catalysts for a range of processing events with the food industry. This study was undertake...
Open access
Research Article
10.9734/afsj/2019/v7i329974