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Comparative profiling of lactic acid bacteria isolates in optimized and spontaneous fermentation of cowpea leaves

In as much as spontaneous fermentation of cowpea leaves enhances product diversification, the process is rather slow with poor product quality. Limited work has been undertaken to provide input toward standardization of the process and enhancing of product quality. The current study sought to evalua...

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Detalles Bibliográficos
Autores principales:	Owade, Joshua Ombaka, Abong', George Ooko, Okoth, Michael Wandayi, Mwang'ombe, Agnes Wakesho, Jobor, Jared Omondi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2021
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958546/ https://www.ncbi.nlm.nih.gov/pubmed/33747476 http://dx.doi.org/10.1002/fsn3.2140

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