Characteristic Properties of Derived Wort from Lactic Acid Bacteria (LAB) Challenged Sorghum Samples
F. T. Afolabi & A. A. Onilude · Journal of Advances in Microbiology · 2018
Aim: This study aimed at investigating lactic acid bacteria (LAB) as starter cultures for the improvement of alcoholic beverages. Methodology: Sorghum was obtained from Bodija market and also from the Institute of Agricultural Research and Training, Ibadan. LAB were isolated from...
Open access
Research Article
10.9734/JAMB/2018/43156