Molecular characterization of Bacillus, lactic acid bacteria and yeast as potential probiotic isolated from fermented food
Spontaneous fermentation or traditional method of preserving indigenous foods using several microorganisms, is frequently practiced in the marginal world. Fermented seeds and milk are mostly consumed in the form of food condiments and desserts in Africa, Asia and others parts of world. Our previous...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-11-01
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| Series: | Scientific African |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2468227619307367 |