The growth of three pathogens, namely Escherichia coli, Staphylococcus aureus and Salmonella typhii were investigated in fermenting and non-fermenting cassava. The pH of the steeped cassava was also examined during fermentation. Antimicrobial effects of the Lactobacillus plantarum on the pathogen...
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https://cgspace.cgiar.org/handle/10568/91344
Obadina, A.O.
,
Oyewole, O.
,
Sanni, L.O.
,
Tomlins, Keith I.
,
[Biopreservative activities of Lactobacillus plantarum strains in fermenting cassava fufu]
,
Biopreservative activities of Lactobacillus plantarum strains in fermenting cassava fufu
