Antibacterial Properties of the Predominant Microorganisms Isolated from Fermenting Cassava Tubers during fufu Production against Selected Enteropathogenic Bacteria
Kehinde Tope, Adegbehingbe, Soji, Fakoya, Bello, Oluyemi, Marcus, Bartholomew Saanu, Adeleke, Olatomide Samuel, Fagbohun & Damola Olabanji, Adejoro · European Journal of Nutrition & Food Safety · 2019
Aim: This research investigated the antibacterial activities of the predominant microorganisms isolated from fermenting cassava mash during fufu production against selected enteropathogenic bacteria. Methodology: Microbiological analysis was carried out on the mash on daily basis...
Open access
Research Article
10.9734/ejnfs/2019/v9i330068