Molecular Characterization of Lactic Acid Organisms Isolated from Spontaneous Fermentation of Cassava- fufu and gari

Abstract

Aim:The present work was aimed at ensuring the accurate taxonomic identification of the fermentation organisms previously isolated from spontaneously fermented cassava for the purpose of safety assessment and quality assurance. Study Design: Purposive sampling method was used as all the five isolated organisms (from the previous study); 2 bacterial and 3 fungal organisms were characterized using molecular methods. Place and Duration of Study: The genotypically characterized organisms are from a previous Original Research Article