Add to ORKGPolyphasic taxonomic characterization of lactic acid bacteria isolated from spontaneous sorghum fermentations used to produce ting, a traditional Sout
Lactic acid bacteria (LAB) are a group of Gram-positive, non-spore forming, cocci or rods, which pro...
Ikii is a fermented maize grits porridge prepared by the Kamba community in Kenya and is a favourite...
Three varieties of sorghum grains (SK 5912, KSV 400 and KSV 8) undergoing malting process were scree...
Ting, an indigenous cooked fermented food made from sorghum flour, is consumed extensively in South ...
Ting, an indigenous cooked fermented food made from sorghum flour, is consumed extensively in South ...
Ting, an indigenous cooked fermented food made from sorghum flour, is consumed extensively in South ...
Ting, an indigenous cooked fermented food made from sorghum flour, is consumed extensively in South ...
Abstract: Forty two isolates were selected from 15 samples of traditionally fermented household star...
Sorghum flour of the Dabar variety was obtained from Sudan. The flour was mixed with water in 1:2 (w...
Fermented foods are thought to provide a source of probiotics that promote gut health. Consequently,...
Maize, sorghum and millet fermented porridges are important as complementary foods for young childre...
Twenty-three lactic acid bacteria (LAB) previously isolated from tchapalo process were evaluated as ...
The purpose of this study was to establish the probiotic potential of lactic acid bacteria (LAB) sta...
A study was carried out to identify lactic acid bacteria (LAB) isolated from chibuku that would be l...
The lactic acid bacteria (LAB) are the most diverse groups of bacteria known, and have been used by ...
Lactic acid bacteria (LAB) are a group of Gram-positive, non-spore forming, cocci or rods, which pro...
Ikii is a fermented maize grits porridge prepared by the Kamba community in Kenya and is a favourite...
Three varieties of sorghum grains (SK 5912, KSV 400 and KSV 8) undergoing malting process were scree...
Ting, an indigenous cooked fermented food made from sorghum flour, is consumed extensively in South ...
Ting, an indigenous cooked fermented food made from sorghum flour, is consumed extensively in South ...
Ting, an indigenous cooked fermented food made from sorghum flour, is consumed extensively in South ...
Ting, an indigenous cooked fermented food made from sorghum flour, is consumed extensively in South ...
Abstract: Forty two isolates were selected from 15 samples of traditionally fermented household star...
Sorghum flour of the Dabar variety was obtained from Sudan. The flour was mixed with water in 1:2 (w...
Fermented foods are thought to provide a source of probiotics that promote gut health. Consequently,...
Maize, sorghum and millet fermented porridges are important as complementary foods for young childre...
Twenty-three lactic acid bacteria (LAB) previously isolated from tchapalo process were evaluated as ...
The purpose of this study was to establish the probiotic potential of lactic acid bacteria (LAB) sta...
A study was carried out to identify lactic acid bacteria (LAB) isolated from chibuku that would be l...
The lactic acid bacteria (LAB) are the most diverse groups of bacteria known, and have been used by ...
Lactic acid bacteria (LAB) are a group of Gram-positive, non-spore forming, cocci or rods, which pro...
Ikii is a fermented maize grits porridge prepared by the Kamba community in Kenya and is a favourite...
Three varieties of sorghum grains (SK 5912, KSV 400 and KSV 8) undergoing malting process were scree...