Disparity in Phenotypic and Genetic Characterization of Lactic Acid Microorganisms Isolated from Spontaneous Fermentation of Yam (Dioscorea rotundata)
Femi, Ayoade, Scott Fayemi, Tosin Ogunbiyi, Olumide Olukanni & Paul Oluniyi · Asian Food Science Journal · 2019
Aim: In order to ensure the accurate taxonomic identification of the lactic acid organisms that were previously isolated from spontaneously fermented yam for safety assessment and quality assurance purposes, phenotypic and genetic identification data were compared. Study Design:...
Open access
Research Article
10.9734/afsj/2019/v8i229988