African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Isolation and identification of probiotic Lactobacillus species from traditional drink kunun-zaki fortified with paddy rice and sweet potatoes

Victor-Aduloju A. T.
  • Victor-Aduloju A. T.
  • Department of Food Science and Technology, Faculty of Agriculture, Nnamdi Azikiwe University Awka, Anambra State, Nigeria.
  • Google Scholar
Anyamene C.
  • Anyamene C.
  • Department of Applied Microbiology and Brewing, Faculty of Biosciences, Nnamdi Azikiwe University Awka, Anambra State, Nigeria.
  • Google Scholar
Ogbu K. N.
  • Ogbu K. N.
  • Department of Agricultural and Bioresources Engineering, Nnamdi Azikiwe University Awka, Anambra State, Nigeria.
  • Google Scholar
Ishiwu C. N.
  • Ishiwu C. N.
  • Department of Food Science and Technology, Faculty of Agriculture, Nnamdi Azikiwe University Awka, Anambra State, Nigeria.
  • Google Scholar


  •  Received: 25 May 2018
  •  Accepted: 25 June 2018
  •  Published: 30 September 2018

References

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Issazadeh K, Azizollahi A, Abadi M, KazemiDarsanaki R, Alikhani F, Dadras H, Tajehmiri A (2013). Isolation, identification and analysis of probiotic properties of Lactobacillus spp. from traditional yoghurts in North of Iran. Journal of Pure and Applied Microbiology 7(4):2965- 2971 Available at: 

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Okoronkwo CU (2014). Isolation and characterization of lactic acid bacteria involved in the fermentation of millet and sorghum sold In Nkwo-Achara Market, Abia State. Journal of Environmental Science Toxicology and Food Technology 8(9):42-45.
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Oluwajoba SO, Akinyosoye F, Oyetayo VO (2013). Comparative sensory and proximate evaluation of spontaneously fermenting Kunu-zaki made from germinated and un-germinated composite cereal grains. Food Science and Nutrition 1(4):336-349.
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