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STRESS RESPONSES OF LACTIC ACID BACTERIA AND YEASTS ISOLATEDFROM SORGHUM GRUEL AND RETTED CASSAVA AND THEIR APPLICATION IN FOOD FERMENTATION
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Browsing STRESS RESPONSES OF LACTIC ACID BACTERIA AND YEASTS ISOLATEDFROM SORGHUM GRUEL AND RETTED CASSAVA AND THEIR APPLICATION IN FOOD FERMENTATION by Subject "Stress adaptation, Induced and repressed enzymes, Lactobacillus amylovorusLS07, Candida kefyrYS12 and SDS-PAGE"

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STRESS RESPONSES OF LACTIC ACID BACTERIA AND YEASTS ISOLATEDFROM SORGHUM GRUEL AND RETTED CASSAVA AND THEIR APPLICATION IN FOOD FERMENTATION

ADEWARA, OLUWASEUN ADEOLA (2019-06)

Lactic Acid Bacteria (LAB) and yeasts are exposed to constant physical and chemical fluctuations in food matrix during fermentation, resulting in stresswhich often reduce the quality of food products. Microorganisms are ...

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