Developing Starter Culture from Lactic Acid Bacteria Isolated from Cow Milk for the Production of Nigerian “Nunu”
Adedayo, M. R.,
Abdulkareem, T. O.
Abstract:Starter cultures are mostly organisms deliberately introduced into food as a single culture or mixture of cultures to bring about fermentation and production of desired characteristics in food through metabolic and enzymatic activities. Organisms in this category have attained the generally regarded as safe (GRAS) status, are majorly lactic acid bacteria with food acidification and production of natural preservatives potential. This research was aimed at developing a starter culture for the production of local… Show more
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