Motsena is a fermented, non-alcoholic cereal gruel traditionally prepared in Botswana from a mixture of leftover sorghum and maize porridges. Because leftover food is used as the fermentation substrate, the product is prone to spoilage and quality variability. The objective of th...
Open access
Research Article10.9734/afsj/2026/v25i9909
Employment of biological solutions for crop production is required due to the rising costs and detrimental effects of fertilisers and pesticides. Plant growth-promoting (PGP) bacteria are known to enhance soil and plant health. The main aim of this study was to develop a consorti...
Open access
Research Article10.9734/mrji/2026/v36i51747
Carrots are an essential food crop in Côte d'Ivoire; however, their shelf life is limited by dehydration and fungal decay. Given the health risks associated with chemical preservatives, identifying biological conservation alternatives is crucial. This study evaluated the capacity...
Open access
Research Article10.9734/mrji/2026/v36i41734
ILORAH, C. A., OGUNBANWO, S.T., ABDULKADIR, M., AYODEJI, C. O. & ADEYEMI, F.·Asian Food Science Journal·2026
Alibo is a traditional fermented cereal-based food whose quality and safety are largely dependent on spontaneous fermentation. This study evaluated the use of selected lactic acid bacteria (LAB) with antifungal activity as starter cultures to improve the nutritional quality, safe...
Open access
Research Article10.9734/afsj/2026/v25i2850
This article provides a review of different types of dairy products in West Africa and microorganisms associated with each product. This article synthesizes findings from multiple studies. The review covers microbial diversity, health benefits and safety concerns of West African...
Open access
Research Article10.9734/afsj/2025/v24i12841
The rise of antibiotic resistance poses a significant threat to both human and animal health. As resistance to standard antibiotics becomes more prevalent, the need to discover new sources of effective Antimicrobial agent becomes inevitable. The study aimed to evaluate the antiba...
Open access
Research Article10.9734/mrji/2025/v35i101635
Lactic acid bacteria (LAB) are known to be sources of various antimicrobial metabolites that are harmless to humans. This study aimed to evaluate the antimicrobial activity of LAB isolated from curdled milk in Burkina Faso against bacterial pathogens and toxigenic fungi and to in...
Open access
Research Article10.9734/mrji/2025/v35i71594
The present study aimed to investigate the effect of Lactobacillus sporogenes on the growth performance, immune responses, and susceptibility to Aeromonas hydrophila infection in Labeo rohita. The diet was prepared with four levels of L. sporogenes supplementation, viz.104 cfu g-...
Open access
Research Article10.9734/mrji/2024/v34i121513
Among the bacteria in fermented foods, lactic acid bacteria play a pivotal role and its main function is to convert carbohydrates and other related raw materials into lactic acid (organic acid). Therefore, the aim of this research was to assess and use lactic acid bacteria isolat...
Open access
Research Article10.9734/mrji/2024/v34i61450
This study was conducted to investigate the probiotic properties of twenty lactic acid bacteria (LAB) previously isolated and identified from naturally fermented kunun-zaki (a Nigerian fermented cereal beverage). The probiotic properties of the twenty lactic acid bacteria (LAB) i...
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Research Article10.9734/mrji/2023/v33i31371
Objective: This study determined the lactic acid bacteria (LAB) present in fermented rye, wheat, oat and barley grains, and evaluated their survival in simulated gastric juice and pancreatic juice. Methods: Samples of rye, wheat, oat and barley grains were fermented for 72 hours...
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Research Article10.9734/afsj/2021/v20i1130384
Ria Dewi Andriani, Premy Puspitawati Rahayu, Mulia Winirsya Apriliyani, Abdul Manab, Manik Eirry Sawitri & . Purwadi·Asian Food Science Journal·2021
Aims: Objective of this study was to determine the effect of addition gembili (Dioscorea esculenta) flour on the fermented milk was then evaluate the characteristics of fermented milk by analysis of pH, titratable acidity, viscosity, total phenolic content, crude fiber, sugar tot...
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Research Article10.9734/afsj/2021/v20i230267
Oniovosa Leonard Adamu- Governor, Peter Nwabueze Okolie, Emmanuel Mmmaduabuchi Ikegwu, Ifedinma Henrietta Obeten, Christiana Oluwatoyin Abiona & Sylvia Veronica Ajagugha Uzochukwu·Asian Food Science Journal·2020
Yoghurt remains a fermented milk of choice globally but its desirability is limited by quality attributes and syneresis. In this study, the effect of using exopolysaccharide (EPS) producing starter cultures and EPS on the quality attribute of yoghurt produced from cow milk was ex...
Open access
Research Article10.9734/afsj/2020/v19i230236
C. T. Tsuruda, P. C. De Souza, E. K. Nishio, R. S. Almeida, L. A. Panagio, A. A. S. Baptista, S. Garcia, D. O. Pinheiro, E. J. A. Araújo, M. Chue-Gonçalves, R. K. T. Kobayashi & G. Nakazato·Microbiology Research Journal International·2020
Aims: The aim of this study was to evaluate the protective capacity of the exopolysaccharide-producing Lactobacillus rhamnosus V5 against invasion in vitro and in vivo with S. typhimurium. Methodology: We tested the antimicrobial activity of the compound extracted from the ...
Open access
Research Article10.9734/mrji/2020/v30i730238
Most of the products of maize flour fermentation in Kenya undergo wild fermentation in a natural process. One of these is locally roasted maize flour commonly known by its local name Mkarango which is popular in the Western region of Kenya where it is used in different ways. Mkar...
Open access
Research Article10.9734/afsj/2019/v8i329993