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Article

Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product.

Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] - 1 Jun 2021

Obioha Promiselynda Ijeoma, Ouoba L Irene I, Anyogu Amarachukwu, Awamaria Brigitte, Atchia Sarah, Ojimelukwe Philippa C, Sutherland Jane P, Ghoddusi Hamid B

Abstract excerpt

The aim of this research was to identify the key lactic acid bacteria associated with the fermentation of dairy traditional fermented products for developing starter cultures for controlled fermentation. A total of 100 lactic acid bacteria (LAB) were isolated from dairy traditional fermented products. Samples were obtained from eight producers in the South East of Nigeria. Isolates were identified by phenotypic...

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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

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Identifiers

PMID: 33694058
DOI: 10.1007/s42770-021-00461-y
PMCID: PMC8105451

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