Sixteen lactic acid bacteria, eight Lactobacillus plantarum, three L. pentosus, two Weissella
paramesenteroides, two L. fermemtum and one Leuconostoc mesenteroides ssp …

The molecular serotypes and the evolutionary lineage of Listeria monocytogenes isolated
from various foods in Nigeria are yet to be documented. Consequently, popular uncooked …

Researchers and other experts who are involved in food products development using
composite flour technology are making noteworthy giant strides worldwide. The escalating …

Direct processing of high cyanide cassava to flour without fermentation may result in a high
total cyanide level that violates food safety regulations. In this study, dry starters of …

Abstract Development of an active starter culture is essential in the production of safe and
highquality fermented foods. Freeze-drying is an effective microbial cell immobilization …

Food products development by means of composite flour technology is experiencing a
remarkable upsurge globally with the ticking of the clock; thereby inviting a great deal of …

This study was carried out to examine the effect of Icacinia manni meal processed in alum
water on performance, carcass, organs, egg quality characteristic, hematological and serum …

Objective Industrial production of traditional fermented beverages in developing countries is
limited by lack of commercial starter cultures. Saccharomyces (S.) cerevisiae MNC 21Y and …