Isolation, biochemical and molecular characterizations of riboflavin-producing lactic acid bacteria from Nigerian fermented food products
January 2025 - Vol 19 Num. 1
The purpose of this research was to explore lactic acid bacteria (LAB) from Nigerian fermented foods that can be used to produce riboflavin. In this study, LAB were isolated from “wara”, “nono”, and “ogi”. Total number of colonies of LAB in triplicates ranged from 3.9 × 106 to 4.2...
Isolation, biochemical and molecular characterizations of riboflavin-producing lactic acid bacteria from Nigerian fermented food products
January 2025
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