Identification and Characterization of Lactic Acid Bacteria Isolated from Effluents Generated During Cassava Fermentation as Potential Candidates for Probiotics

Identification and Characterization of Lactic Acid Bacteria Isolated from Effluents Generated During Cassava Fermentation as Potential Candidates for Probiotics

10.1080/08905436.2023.2276923

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Bibliographic Details
Main Authors: Gafar B. Bamigbade, Jadesola F. O. Sanusi, Oluwaseun I. Oyelami, Olujimi M. Daniel, Bisirat Alimi, Kwame Ampofo, Shao Quan Liu, Nagendra P. Shah, Mutamed Ayyash
Other Authors: FOOD SCIENCE & TECHNOLOGY
Format: Article
Published: Taylor & Francis 2023
Online Access:https://scholarbank.nus.edu.sg/handle/10635/246431
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Institution: National University of Singapore
Description
Summary:10.1080/08905436.2023.2276923

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