Isolation and Characterization of Microorganisms from Fermented Cayenne Pepper Obtained from Markets within Enugu Metropolis
Chidinma A. Okafor & Perpetua Ebere Ekwueme · Asian Food Science Journal · 2024
The study investigates the microbial diversity in fermented cayenne pepper sourced from four markets within Enugu metropolis. Fermented foods, including cayenne pepper, are notable for their unique flavors, nutritional benefits, and extended shelf life. This research aims to isol...
Open access
Research Article
10.9734/afsj/2024/v23i8738