Department of Microbiology, Obafemi Awolowo University, Ile-Ife, Nigeria; 2Department of Microbiology, University of Ibadan, Ibadan, Nigeria.
Department of Microbiology, University of Ibadan, Ibadan, Nigeria.
Department of Microbiology, University of Ibadan, Ibadan, Nigeria.
Copyright © 2013 Olaoluwa Oyedeji, Samuel Temitope Ogunbanwo, Anthony Abiodun Onilude et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
O. Oyedeji, S. Ogunbanwo and A. Onilude, "Predominant Lactic Acid Bacteria Involved in the Traditional Fermentation of
Fufu and
Ogi, Two Nigerian Fermented Food Products,"
Food and Nutrition Sciences, Vol. 4 No. 11A, 2013, pp. 40-46. doi:
10.4236/fns.2013.411A006.