African Journal of
Biotechnology

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

Full Length Research Paper

Functional characteristics of Lactobacillus plantarum and Lactobacillus rhamnosus from ikii, a Kenyan traditional fermented maize porridge

Christine M. Kalui, Julius M. Mathara, Philip M. Kutima*, C. Kiiyukia and Lawrence E. Wongo
Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, P. O. Box 62000 - 00200, Nairobi, Kenya.
Email: [email protected]

  •  Accepted: 10 August 2009
  •  Published: 15 September 2009

How to cite this article

APA /
Kalui, C., Mathara, J., Kutima, P., Kiiyukia, C., & Wongo, L. (2009). Functional characteristics of Lactobacillus plantarum and Lactobacillus rhamnosus from ikii, a Kenyan traditional fermented maize porridge. African Journal of Biotechnology , 8(18), 4363-4373.
Chicago /
Christine M. Kalui, Julius M. Mathara, Philip M. Kutima, C. Kiiyukia and Lawrence E. Wongo. "Functional characteristics of Lactobacillus plantarum and Lactobacillus rhamnosus from ikii, a Kenyan traditional fermented maize porridge." African Journal of Biotechnology 8, no. 18 (2009): 4363-4373.
MLA /
Christine M. Kalui, et al. "Functional characteristics of Lactobacillus plantarum and Lactobacillus rhamnosus from ikii, a Kenyan traditional fermented maize porridge." African Journal of Biotechnology 8.18 (2009): 4363-4373.
DOI /
https://doi.org/10.5897/AJB09.764
URL /
https://academicjournals.org/journal/AJB/article-abstract/A34D1EE8238

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

Back to Vol. 8 No. 18
Back to articles
  • Articles on Google by:
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES