Conventional and Molecular Characterization of Selected Lactic Acid Bacteria from Fermented Corn Gruel (Ogi) and Fermented Milk (Nono)

David A. A. D.; Orukotan A. A.; Mohammed S. S. D.

Conventional and Molecular Characterization of Selected Lactic Acid Bacteria from Fermented Corn Gruel (Ogi) and Fermented Milk (Nono) | Science World Journal

Fermented foods have served as important vehicle for microbial flora that have overtime formed a niche as part of the human diet.One of such is the Lactic acid…