Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product
Promiselynda Obioha, L.I.I. Ouoba, Amarachukwu Anyogu, Brigitte Awamaria, Sarah Miriam Atchia, P. C. Ojimelukwe, Jane P. Sutherland, Hamid B. Ghoddusi
Topics & Concepts
Lactobacillus fermentumStreptococcus thermophilusLactobacillusFermentationLactic acidBiologyFood scienceFermented milk productsLeuconostocBacteriaMicrobiologyLactobacillus plantarumGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMicrobial Metabolic Engineering and Bioproduction