Metabolite profile of whole grain ting (a Southern African fermented product) obtained using two strains of Lactobacillus fermentum
Yusuf Olamide Kewuyemi, Patrick Berka Njobeh, Eugénie Kayitesi, Janet Adeyinka Adebiyi, Ajibola Bamikole Oyedeji, Martins Ajibade Adefisoye, Oluwafemi Ayodeji Adebo
Topics & Concepts
Lactobacillus fermentumFermentationFood scienceSorghumFermentation in food processingMetaboliteLactobacillus plantarumChemistryLactic acidTerpenoidLactobacillusBacteriaBiologyBiochemistryEcologyGeneticsFood composition and propertiesFermentation and Sensory AnalysisRuminant Nutrition and Digestive Physiology