Characterization and Functional Properties of Lactic Acid Bacteria Isolated from Fermented Maize Dough Used for the Preparation of Doklu
Wilson L. A. Assohoun, Christelle M. N. Assohoun-Djeni, Solange AKA-GBEZO, Theodore N. Djéni & Marcellin K. Dje · Journal of Advances in Biology & Biotechnology · 2023
Lactic acid bacteria (LAB) has long been safely applied in the production of fermented foods and beverages. These bacteria are important for their contribution to food quality and also for their undeniable effects on health. In Africa, despite the abundance of isolated food sourc...
Open access
Research Article
10.9734/jabb/2023/v26i3626