African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

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

Beatrice Aleyo Akweya
  • 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
  • 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
  • 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
  • Tochi Bitange
  • Department of Foods and Nutrition, School of Pure and Applied Sciences, Pwani University, P. O. Box 195, Kilifi, Kenya.
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  •  Received: 15 June 2020
  •  Accepted: 21 August 2020
  •  Published: 30 November 2020

How to cite this article

APA /
Akweya, B. A., Mghalu, J. M., Yusuf, R. U. M., & Bitange, T. (2020). Probiotic potential of lactic acid bacteria isolated from traditionally fermented legume products of Western Kenya. African Journal of Food Science, 14(10), 373-377.
Chicago /
Beatrice Aleyo Akweya, Joseph Mwafaida Mghalu, Rahma Udu M. Yusuf and Tochi Bitange. "Probiotic potential of lactic acid bacteria isolated from traditionally fermented legume products of Western Kenya." African Journal of Food Science 14, no. 10 (2020): 373-377.
MLA /
Beatrice Aleyo Akweya, et al. "Probiotic potential of lactic acid bacteria isolated from traditionally fermented legume products of Western Kenya." African Journal of Food Science 14.10 (2020): 373-377.
DOI /
https://doi.org/10.5897/AJFS2020.1983
URL /
https://academicjournals.org/journal/AJFS/article-abstract/9F0D44865414

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

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