Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria

The microorganisms involved in the fermentation and spoilage of fermented cassava flour were investigated. The water samples used at the different processing sites were also investigated to determine their safety status. There was predominance of Staphylococcus aureus, Aspergillus spp., and Escheric...

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Detalles Bibliográficos
Autores principales: Adebayo-Oyetoro, A. O., Oyewole, O. B., Obadina, A. O., Omemu, M. A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2013
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745530/
https://www.ncbi.nlm.nih.gov/pubmed/26904609
http://dx.doi.org/10.1155/2013/845324

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745530/
https://www.ncbi.nlm.nih.gov/pubmed/26904609
http://dx.doi.org/10.1155/2013/845324

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