Microbial diversity in ready-to-eat fufu and lafun-fermented cassava products sold in Ile-Ife, Nigeria

Research Journal of Microbiology

Volumn 2, Issue 11, 2007, Pages 831-837

  Omafuvbe, B O ^a   Adigun, A R ^a   Ogunsuyi, J L ^a   Asunmo, A M ^a  

^a OBAFEMI AWOLOWO UNIVERSITY   (Nigeria)

Author keywords

Fermented cassava; Fufu; Lafun; Microbial diversity

Indexed keywords

BACILLUS (BACTERIUM); BACTERIA (MICROORGANISMS); CANDIDA; CITROBACTER; CORYNEBACTERIUM; DEBARYOMYCES; ENTEROBACTER; ENTEROBACTERIACEAE; KLEBSIELLA; LACTOBACILLUS; LACTOCOCCUS; MANIHOT ESCULENTA; MICROCOCCUS; SACCHAROMYCES; SALMONELLA; STAPHYLOCOCCUS;

EID: 36348988052     PISSN: 18164935     EISSN: None     Source Type: Journal    
DOI: 10.3923/jm.2007.831.837     Document Type: Article

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