Physicochemical properties, microbial profile, and antipyretic efficacy of some lactic fermented liquids obtained from some cereals
Fermented foods support microbial development of organic acid which makes them useful in ethnomedicine for suppression of fever or pyrexia. We studied the lactic acid content, microbial profile of lactic fermented liquids from maize (Zea mays), millet (Pennisetum glaucum), and sorghum (Sorghum bicol...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222000610 |