Biochemical and molecular characterization of yeasts isolated from Nigerian traditional fermented food products
Yeasts are very important in food production by affecting the quality and safety of different food products. Yeasts are commonly used in the production of beer, wine and bread; but many yeast species have been isolated from different African fermented foods. The present study aims to determine the biodiversity of yeasts isolated from selected Nigerian fermented foods. A combination of phenot...
Source: African Journal of Microbiology Research - Category: Microbiology Source Type: research