Phenotypic and Genotypic Characterization of Lactic Acid Bacteria and Yeasts Involved in Spontaneous Fermentation of ‘Ogi’, A Cereal-porridge Produced in Nigeria
Mercy M. Umokaso, Francis S. Ire & Bernard J. O. Efiuvwevwere · Journal of Advances in Microbiology · 2022
The traditional fermented cereal-porridge ‘ogi’ is an important dietary staple food popularly consumed in Nigeria. The fermentation is mainly driven by lactic acid bacteria and yeasts during spontaneous fermentation. This study aimed to isolate and ascertain the phenotypic and ge...
Open access
Research Article
10.9734/jamb/2022/v22i230434