Microbiological and Probiotic Assessment of Yeast Isolated from Wholegrain Millet Sourdoughs
A. M. Adisa, B. O. T. Ifesan, V. N. Enujiugha & A. B. Adepeju · Journal of Advances in Microbiology · 2020
Background: The term probiotics have been described as live microorganisms associated with fermented foods that confer health benefit to the host. For a long time, researches into the world of probiotics have extensively and predominantly centred upon species of lactic acid bacte...
Open access
Research Article
10.9734/jamb/2020/v20i130204