Co-occurrence of Lactobacillus Species During Fermentation of African Indigenous Foods: Impact on Food Safety and Shelf-Life Extension

por Adesulu-Dahunsi, Adekemi Titilayo, Dahunsi, Samuel Olatunde, Ajayeoba, Titilayo Adenike
Publicado 2022

Production of exopolysaccharide by strains of Lactobacillus plantarum YO175 and OF101 isolated from traditional fermented cereal beverage

por Adesulu-Dahunsi, Adekemi Titilayo, Jeyaram, Kumaraswamy, Sanni, Abiodun Isiaka, Banwo, Kolawole
Publicado 2018