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

Dahunsi and co-authors here illustrate the importance of lactic acid bacteria in preservation of foods, in particular fermented foods of Africa. @bownuniversity @adeleke¬¬_uni #lactobacillus #fermentation https://t.co/oxyNcxfLPR

New Research: Co-occurrence of Lactobacillus Species During Fermentation of African Indigenous Foods: Impact on Food Safety and Shelf-Life Extension https://t.co/JYoxtLQ5Pp #microbiology