Potential for increasing folate contents of traditional African fermented sorghum gruel (Motoho) using presumptive probiotic lactic acid bacteria
Olanrewaju Emmanuel Fayemi, Gabriel Bidemi Akanni, Samuel S. Sobowale, Andre Oelofse, Elna M. Buys
Topics & Concepts
ProbioticFood scienceFermentationSorghumLactic acidLactobacillus plantarumBiologyFermentation in food processingBacteriaBiotechnologyAgronomyGeneticsProbiotics and Fermented FoodsInfant Nutrition and HealthFood composition and properties