African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

Phenotypic and genotypic characterization of lactic acid bacteria isolated from spontaneously fermented vegetable amaranth

Ibinabo Tamunodiepriye Iruene
  • Ibinabo Tamunodiepriye Iruene
  • Department of Molecular Biology and Biotechnology, Pan African University, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya.
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Eliud Nalianya Wafula
  • Eliud Nalianya Wafula
  • Department of Biological Sciences, Bomet University College, Bomet, Kenya.
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Josiah Kuja
  • Josiah Kuja
  • Department of Botany, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya.
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Julius Maina Mathara
  • Julius Maina Mathara
  • Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya.
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  •  Received: 10 April 2021
  •  Accepted: 25 May 2021
  •  Published: 30 June 2021

How to cite this article

APA /
Iruene, I. T., Wafula, E. N., Kuja, J., & Mathara, J. M. (2021). Phenotypic and genotypic characterization of lactic acid bacteria isolated from spontaneously fermented vegetable amaranth. African Journal of Food Science, 15(6), 254-261.
Chicago /
Ibinabo Tamunodiepriye Iruene, Eliud Nalianya Wafula, Josiah Kuja and Julius Maina Mathara  . "Phenotypic and genotypic characterization of lactic acid bacteria isolated from spontaneously fermented vegetable amaranth." African Journal of Food Science 15, no. 6 (2021): 254-261.
MLA /
Ibinabo Tamunodiepriye Iruene, et al. "Phenotypic and genotypic characterization of lactic acid bacteria isolated from spontaneously fermented vegetable amaranth." African Journal of Food Science 15.6 (2021): 254-261.
DOI /
https://doi.org/10.5897/AJFS2021.2107
URL /
https://academicjournals.org/journal/AJFS/article-abstract/BCF129C67004

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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