fermentation.

Isolation, Characterization and Acid/Alkaline Tolerance of Lactic Acid Bacteria Present in Fermented Rye, Wheat, Oat and Barley

Ijeoma Chidinma Akujobi & Austin Ihemeje · Asian Food Science Journal · 2021

Objective: This study determined the lactic acid bacteria (LAB) present in fermented rye, wheat, oat and barley grains, and evaluated their survival in simulated gastric juice and pancreatic juice. Methods: Samples of rye, wheat, oat and barley grains were fermented for 72 hours...

Open access Research Article 10.9734/afsj/2021/v20i1130384

Assessment of Traditional Palm Wine Tapping Practice Effect on Vegetation in Nasarawa State, Nigeria

E. H. Mba, A. S. Ekpo, E. C. Ozim & S. O. Oladeinde · International Journal of Environment and Climate Change · 2019

Palm wine is an alcoholic drink obtained by the natural fermentation of the sap of various type of palm trees, it produced and consumed in various part of the country and beyond. This rich beverage is been used for different traditional practices not only for occasional consumpti...

Open access Research Article 10.9734/ijecc/2019/v9i1230165