Nigerian indigenous yoghurt (kindirmo) production using Lactobacillus bulgaricus and Streptococcus thermophilus mutants as starter culture
Ismaila Yada Sudi1,4*, Nandita De2, and Umaru Ali Dunkrah3
1Department of Animal Health and Production Technology, Adamawa State College of Agriculture, Ganye, Adamawa State, Nigeria.
2Department of Microbiology, School of Pure and Applied Sciences, Federal University of Technology, Yola, Nigeria.
3Department of Biochemistry, Faculty of Medicine, University of Jos, Nigeria.
4Department of Chemistry, Adamawa State University, ADSU, P.M.B. 25 Mubi, Adamawa State, Nigeria.
Email: [email protected]
