Isolation, Identification and Characterization of Potential Probiotics from Fermented Food Products
Adenike O. Wejinya, Sunday Y. Giami, Lucretia I. Barber & Patience C. Obinna-Echem · Asian Food Science Journal · 2022
Potential probiotics were isolated, identified and characterised from ogi, fufu, nunu, palmwine and fermented tigernut milk. Pour plate method was used for the isolation of lactic acid bacteria (LAB) on De Man Rogosa Sharpe (MRS) media. Three (3) pure colonies were distinctly obt...
Open access
Research Article
10.9734/afsj/2022/v21i530427