"Predominant Lactic Acid Bacteria Involved in the Traditional Fermentation of Fufu and Ogi, Two Nigerian Fermented Food Products"
written by Olaoluwa Oyedeji, Samuel Temitope Ogunbanwo, Anthony Abiodun Onilude,
published by Food and Nutrition Sciences, Vol.4 No.11A, 2013
has been cited by the following article(s):
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[1] Traditional processing impacts mycotoxin levels and nutritional value of ogi–A maize-based complementary food
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[2] The Predominant Lactic Acid Microorganisms and Proximate Composition of Spontaneously Fermented Gari and Fufu, Cassava Food Products
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[3] Screening and molecular identification of potential probiotic lactic acid bacteria in effluents generated during ogi production
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[4] Dynamique des Bactéries Lactiques des ferments traditionnels de manioc (Manihot Ecsulenta, Crantz) destinée à la production de l'attieke Adjoukrou, Ahizi et …
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[5] Nutritive and sensory properties of okra fortified instant fufu.
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[6] Profiling of Microbial Content and Growth in Fermented Maize Based Products from Western Kenya
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[7] Fate of Fusarium mycotoxins during processing of Nigerian traditional infant foods (ogi and soybean powder)
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[8] Dynamique des Bactéries Lactiques des ferments traditionnels de manioc (Manihot esculenta, Crantz) destinés à la production de l'attiéké Adjoukrou, Ahizi et …
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[9] Optimization of Enset Fermentation in the Production of Kocho Using Response Surface Methodology
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[10] Bio-preservative Activities of Partially Purified Bacteriocin Extracts of Lactobacillus mindensis TMW and Lactobacillus tucceti CECT 5920 Isolated from Nigerian …
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[11] Nutritive and sensory properties of okra fortified instant fufu
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[12] Proximate Composition and
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[13] Microbial and some chemical constituent changes of high cyanide cassava during simultant spontaneous submerged and solid state fermentation of" gadungan …
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[14] Effect of Ginger and Garlic Grates on Cyanide Content, Microbial Succession and Mineral Content During Cassava Fermentation For
2017
[15] Potential for prevention of non‐O157 Shiga toxin‐producing Escherichia coli contamination in traditionally fermented African maize gruel by fermentative probiotic …
International Journal of Food Science & Technology, 2017
[16] Screening of antimicrobial activity of lactic acid bacteria isolated from anango baca slurry, a spontaneously fermented maize product used in Côte d'Ivoire
International Journal of Biological and Chemical Sciences, 2017
[17] Potential for prevention of non‐O157 Shiga toxin‐producing Escherichia coli contamination in traditionally fermented African maize gruel by fermentative probiotic …
International Journal of Food Science & Technology, 2017
[18] FERMENTATION OF TIGERNUT BY LACTIC ACID BACTERIA AND TIGERNUT-MILK DRINK FERMENTATION BY LACTIC ACID BACTERIA AS A POTENTIAL …
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[19] Molecular Identification of Yeasts and Lactic Acid Bacteria Involved in the Production of Beninese Fermented Food Degue
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[20] Comparative influence of salinity and temperature on cassava flour product by Lactobacillus plantarum and Lactobacillus acidophilus during single culture …
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[21] Reduction of Anti-nutritional Factors of Sorghum by Lactic Acid Bacteria Isolated from Abacha-an African Fermented Staple
Frontiers in Science, 2016
[22] Amylolytic Potential of Lactic Acid Bacteria Isolated from Wet Milled Cereals, Cassava Flour and Fruits
British Microbiology Research Journal, 2016
[23] Fermented Foods and Beverages from Tropical Roots and Tubers
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[24] Comparative influence of salinity and temperature on cassava flour product by Lactobacillus plantarum and Lactobacillus acidophilus during single culture fermentation
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[25] Synergetic Effects of Mandillo [Crassocephalum Macropappum (Sch. Bip. Ex. A. Rich.) S. Moore] During Enset Fermentation: Chemical Nature and Efficiency
Thesis, 2016
[26] Ethnic fermented foods
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[27] Microbial Characterization of Maize Fermentation Water during Ogi Production
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[28] Synergetic Effects of!\; Jal1dillo [Crassocephalullt macropnppum (Sch. Bip. ex.
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[29] Microbiological and Physicochemical Study of Azo, A Traditional Fermented Condiment Prepared from Sorghum and Leaves of Endod (Phytolacca …
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[30] Bacterial diversity and mycotoxin reduction during maize fermentation (steeping) for ogi production
Frontiers in microbiology, 2015
[31] Safety of Fermented Cassava Products
Regulating Safety of Traditional and Ethnic Foods, 2015
[32] Microbiological and Physicochemical Study of Azo, a Traditional Fermented Condiment Prepared from Sorghum and Leaves of Endod (Phytolacca Dodecandra) in …
Thesis, 2015