Isolation, biochemical characterization and safety screening of potential probiotic lactic acid bacteria from spontaneously fermented cereal products from Western Kenya

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Beatrice Aleyo Akweya
Department of Pure and Applied Sciences, Faculty of Applied and health Sciences, Technical University of Mombasa, Kenya.
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Joseph Mwafaida Mghalu
Department of Biological Sciences, School of Pure and Applied Sciences, Pwani University, P. O. Box 195, Kilifi, Kenya.
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Rahma Udu M. Yusuf
Department of Pure and Applied Sciences, Faculty of Applied and Health Sciences, Technical University of Mombasa, Kenya.
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Tochi Bitange
Department of Food and Nutrition, School of Pure and Applied Sciences, Pwani University, P. O. Box 195, Kilifi, Kenya.
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This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

Beatrice Aleyo Akweya
Department of Pure and Applied Sciences, Faculty of Applied and health Sciences, Technical University of Mombasa, Kenya.

Joseph Mwafaida Mghalu
Department of Biological Sciences, School of Pure and Applied Sciences, Pwani University, P. O. Box 195, Kilifi, Kenya.

Rahma Udu M. Yusuf
Department of Pure and Applied Sciences, Faculty of Applied and Health Sciences, Technical University of Mombasa, Kenya.

Tochi Bitange
Department of Food and Nutrition, School of Pure and Applied Sciences, Pwani University, P. O. Box 195, Kilifi, Kenya.

Corresponding Author Email: [email protected]

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

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