尼日利亚传统发酵食品Kunun-Zaki和kindrmo的优势乳酸菌鉴定

Current Topic in Lactic Acid Bacteria and Probiotics Pub Date : 2022-06-01 DOI:10.35732/ctlabp.2022.8.1.17

T. Bamgbose, Swati Sinha, I. Abdullahi, H. I. Inabo, M. Bello, L. Kori, Elmer Ametefe, A. Anvikar

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引用次数: 1

摘要

Timothy Oluwaseyi BAMGBOSE (princeteejay25@yahoo.in)印度医学研究委员会，国家疟疾研究所https://orcid.org/00000002-7589-0621 Swati Sinha icmr -国家疟疾研究所:国家疟疾研究所Isa O. Abdullahi Ahmadu Bello大学Helen I. Inabo Ahmadu Bello大学Mohammed Bello Ahmadu Bello大学Lokesh D. Kori icmr -国家疟疾研究所:国家疟疾研究所Elmer N. Ametefe加纳大学Anupkumar R. Anvikar icmr -国家疟疾研究所

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Identification of Predominant Lactic Acid Bacteria Associated with Kunun-Zaki and Kindirmo a Traditional Fermented Food of Nigeria

Timothy Oluwaseyi BAMGBOSE (  princeteejay25@yahoo.in ) Indian Council of Medical Research, National Institute of Malaria Research https://orcid.org/00000002-7589-0621 Swati Sinha ICMR-National Institute of Malaria Research: National Institute of Malaria Research Isa O. Abdullahi Ahmadu Bello University Helen I. Inabo Ahmadu Bello University Mohammed Bello Ahmadu Bello University Lokesh D. Kori ICMR-National Institute of Malaria Research: National Institute of Malaria Research Elmer N. Ametefe University of Ghana Anupkumar R. Anvikar ICMR-National Institute of Malaria Research: National Institute of Malaria Research

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Current Topic in Lactic Acid Bacteria and Probiotics

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