Spontaneous fermentation

The Microbiology of West Africa Fermented Dairy Products: A Review

O. Awo, T. A. Abalori, S. Abagale, L. A. Adetunde & F. K. Salia · Asian Food Science Journal · 2025

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 Article 10.9734/afsj/2025/v24i12841

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