This article provides a review of different types of dairy products in West Africa and microorganisms associated with each product. This article synthesizes findings from multiple studies. The review covers microbial diversity, health benefits and safety concerns of West African...
Open access
Research Article10.9734/afsj/2025/v24i12841
Aim: This study investigated the cultural method and 16S rRNA gene analysis to reveal the composition and diversity of lactic acid bacteria (LAB) from dairy origin (spontaneous fermented cow milk) in Nigeria. Methods: Six dairy samples which includes two raw cow milk, two raw goa...
Open access
Research Article10.9734/mrji/2021/v31i230293
Microbial resistance to antibiotics and biofilm formation ability of food-borne pathogens are major global health challenges. Most milk and milk products (Madara and Nono) could be vehicles for the transmission of multidrug resistant genes among any community. This study was aime...
Open access
Research Article10.9734/mrji/2020/v30i830253
Aims: To determine the chemical properties (pH, titratable acidity) and microbiological qualities of fresh cow milk and traditional cultured skimmed (defatted) milk (nono) and full fat or partially skimmed cultured milk (kindirmo) in Bida local government area of Niger State, Nig...
Open access
Research Article10.9734/BMRJ/2014/11112