Biosynthesis of Enzymes in Fermented Foods by Lactic Acid Bacteria and Possible Use as Bio-Preservative in Fermented Milk
S. M. Adeyemo, K. O. Awojobi, E. D. Ogunlusi & O. E. Odediran · Journal of Advances in Biology & Biotechnology · 2018
This work focused on isolating Lactic Acid Bacteria from fermented local milk, assaying the enzymes produced by the organisms, using them as starters in the fermentation of fresh milk and monitoring their bio-preservative activities. Fresh milk samples pasteurized at 85°C for 15...
Open access
Research Article
10.9734/JABB/2018/42971