Isolation and Characterization of Potential Starter Cultures from the Nigerian Fermented Milk Product nono

Nono, an important traditional fermented dairy food produced from cow’s milk in Nigeria, was studied for microbial diversity and for starter culture development for industrial production. On the basis of a polyphasic approach, including phenotypic and genotypic methods such as 16S rRNA gene sequenci...

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Detalles Bibliográficos
Autores principales: Fagbemigun, Olakunle, Cho, Gyu-Sung, Rösch, Niels, Brinks, Erik, Schrader, Katrin, Bockelmann, Wilhelm, Oguntoyinbo, Folarin A., Franz, Charles M. A. P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003450/
https://www.ncbi.nlm.nih.gov/pubmed/33808742
http://dx.doi.org/10.3390/microorganisms9030640

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003450/
https://www.ncbi.nlm.nih.gov/pubmed/33808742
http://dx.doi.org/10.3390/microorganisms9030640

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