African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12486

Full Length Research Paper

Lactic acid bacteria fermentation of coconut milk and its effect on the nutritional, phytochemical, antibacterial and sensory properties of virgin coconut oil produced

Olateru Comfort T.
  • Olateru Comfort T.
  • Department of Biology, The Polytechnic, Ibadan, Oyo State, Nigeria.
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Popoola Bukola M.
  • Popoola Bukola M.
  • Department of Microbiology, Ajayi Crowther University, Oke-Ebo, Oyo, Oyo State, Nigeria.
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Alagbe Gbolahan O.
  • Alagbe Gbolahan O.
  • Department of Biology, The Polytechnic, Ibadan, Oyo State, Nigeria.
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Ajao Omobayonle
  • Ajao Omobayonle
  • Department of Biology, The Polytechnic, Ibadan, Oyo State, Nigeria.
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  •  Received: 20 February 2020
  •  Accepted: 07 April 2020
  •  Published: 30 June 2020

How to cite this article

APA /
Olateru, C. T., Popoola, B. M., Alagbe, G. O., & Ajao, O. (2020). Lactic acid bacteria fermentation of coconut milk and its effect on the nutritional, phytochemical, antibacterial and sensory properties of virgin coconut oil produced. African Journal of Biotechnology , 19(6), 362-366.
Chicago /
Olateru Comfort T., Popoola Bukola M., Alagbe Gbolahan O. and Ajao Omobayonle  . "Lactic acid bacteria fermentation of coconut milk and its effect on the nutritional, phytochemical, antibacterial and sensory properties of virgin coconut oil produced." African Journal of Biotechnology 19, no. 6 (2020): 362-366.
MLA /
Olateru Comfort T., et al. "Lactic acid bacteria fermentation of coconut milk and its effect on the nutritional, phytochemical, antibacterial and sensory properties of virgin coconut oil produced." African Journal of Biotechnology 19.6 (2020): 362-366.
DOI /
https://doi.org/10.5897/AJB2020.17102
URL /
https://ftp.academicjournals.org/journal/AJB/article-abstract/40EF7B663912

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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