African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Review

Identification of subdominant lactic acid bacteria in dawadawa (a soup condiment) and their evolution during laboratory-scale fermentation of Parkia biglobosa (African locust beans)

Uaboi-Egbenni, P. O.1*, Okolie, P. N.2, Sobande, A. O.3, Alao, O.3, Teniola, O.4and Bessong P. O.1
  1University of Venda, Department of Microbiology, P.B. 5050, Thohoyandou, Limpopo Province, South Africa. 2Yaba College of Technology, Department of Food Technology, P.M.B. 2011, Yaba Lagos, Nigeria. 3Yaba College of Technology, Department of Biological Science, Microbiology Unit, P.M.B. 2011, Yaba Lagos, Nigeria. 4Department of Biotechnology, Federal Institute of Industrial Research, Oshodi, Nigeria. 5University of Venda, School of Mathematics and Natural Science, Department of Microbiology, P.M.B. 5050, Thohoyandou, 0950, Limpopo province, South Africa.
Email: [email protected]

  •  Accepted: 14 August 2009
  •  Published: 29 December 2009

How to cite this article

APA /
Uaboi-Egbenni, P. O., Okolie, P. N., Sobande, A. O., Alao, O., Teniola, O., & Bessong, P. O. (2009). Identification of subdominant lactic acid bacteria in dawadawa (a soup condiment) and their evolution during laboratory-scale fermentation of Parkia biglobosa (African locust beans). African Journal of Biotechnology , 8(25), 7241-7248.
Chicago /
Uaboi-Egbenni, P. O., Okolie, P. N., Sobande, A. O., Alao, O., Teniola, O.and Bessong P. O.. "Identification of subdominant lactic acid bacteria in dawadawa (a soup condiment) and their evolution during laboratory-scale fermentation of Parkia biglobosa (African locust beans)." African Journal of Biotechnology 8, no. 25 (2009): 7241-7248.
MLA /
Uaboi-Egbenni, et al. "Identification of subdominant lactic acid bacteria in dawadawa (a soup condiment) and their evolution during laboratory-scale fermentation of Parkia biglobosa (African locust beans)." African Journal of Biotechnology 8.25 (2009): 7241-7248.
DOI /
https://doi.org/10.5897/AJB2009.000-9558
URL /
https://academicjournals.org/journal/AJB/article-abstract/01AECC332352

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

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