Probiotic potential of lactic acid bacteria isolated from traditionally fermented legume products of Western Kenya

Full Length Research Paper

Beatrice Aleyo Akweya
Department of Pure and Applied Sciences, Faculty of Applied and Health Sciences, Technical University of Mombasa, Kenya.
Search for this author on:
Google Scholar

Joseph Mwafaida Mghalu
Department of Biological Sciences, School of Pure and Applied Sciences, Pwani University, P. O. Box 195, Kilifi, Kenya.
Search for this author on:
Google Scholar

Rahma Udu M. Yusuf
Department of Pure and Applied Sciences, Faculty of Applied and Health Sciences, Technical University of Mombasa, Kenya.
Search for this author on:
Google Scholar

Tochi Bitange
Department of Foods and Nutrition, School of Pure and Applied Sciences, Pwani University, P. O. Box 195, Kilifi, Kenya.
Search for this author on:
Google Scholar

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.

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 Foods 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

Views: 0
Downloads: 0