Lactic Acid Bacteria; Fermentation; Fufu; Ogi; Cassava; Maize; Fermented Foods - Articles

Use of Bacteriocin Producing Lactococcus lactis subsp. lactis LABW4 to Prevent Listeria monocytogenes Induced Spoilage of Meat (Articles)

Soma Barman, Ranjan Ghosh, Narayan C. Mandal

Food and Nutrition Sciences Vol.5 No.22，December 1, 2014

DOI: 10.4236/fns.2014.522224 4,320 Downloads 5,887 Views Citations
Partial Characterization of Bacteriocins from Two Pediococcus acidilactici Strains Isolated during Traditional Sorghum Beer Processing in Côte d’Ivoire (Articles)

Solange Aka-Gbezo, Florent Kouadio N’Guessan, Théodore N’Dédé Djeni, Marcellin Koffi Djè, Bassirou Bonfoh

Advances in Microbiology Vol.4 No.16，December 31, 2014

DOI: 10.4236/aim.2014.416135 4,235 Downloads 5,621 Views Citations
Safety Evaluation of Excessive Intake of Lactococcus lactis Subsp. lactis JCM 5805: A Randomized, Double-Blind, Placebo-Controlled, Parallel-Group Trial (Articles)

Yukiko Kato, Masaya Kanayama, Shu Yanai, Hajime Nozawa, Osamu Kanauchi, Satoru Suzuki

Food and Nutrition Sciences Vol.9 No.4，April 30, 2018

DOI: 10.4236/fns.2018.94032 1,295 Downloads 4,501 Views Citations
Folate Enrichment of Ogi (a Fermented Cereal Gruel) Using Folate Producing Starter Cultures (Articles)

Ike Okoroafor, Kolawole Banwo, Afolake Atinuke Olanbiwoninu, Sunday Ayodele Odunfa

Advances in Microbiology Vol.9 No.3，March 5, 2019

DOI: 10.4236/aim.2019.93014 1,415 Downloads 3,186 Views Citations
Isolation and Characterization of Lactic Acid Bacteria Producing Bacteriocin like Inhibitory Substance (BLIS) from “Gappal”, a Dairy Product from Burkina Faso (Articles)

Abel Tankoano, Michel Bakar Diop, Hagrétou Sawadogo-Lingani, Malick Mbengue, Donatien Kaboré, Yves Traoré, Aly Savadogo

Advances in Microbiology Vol.9 No.4，April 11, 2019

DOI: 10.4236/aim.2019.94020 991 Downloads 2,699 Views Citations
The Use of Microbial Biotechnology in Value Addition to Cassava Wastes as Feed for Pigs: Prospects and Challenges (Articles)

Samuel Olanrewaju Aro, Andrew Bamidele Falowo, Olusola Olufisayo Awoneye, Valentine Ayobare Aletor

Advances in Microbiology Vol.5 No.1，January 23, 2015

DOI: 10.4236/aim.2015.51004 3,363 Downloads 4,618 Views Citations
First Development of a Biotechnological Ferment Based on a Consorsium of the Genus Bacillus for the Optimization of the Fermentation Process of Cassava Tubers (Articles)

Josabeth Ickofa, Christian Aimé Kayath, Michel Dzondo Gadet

Advances in Microbiology Vol.10 No.10，October 30, 2020

DOI: 10.4236/aim.2020.1010041 1,344 Downloads 2,509 Views Citations
This article belongs to the Special Issue on Bacteria, Viruses and Food Sciences
Probiotics Potential of Yeast and Lactic Acid Bacteria Fermented Foods and the Impact of Processing: A Review of Indigenous and Continental Food Products (Articles)

Mabel Kyei Kwofie, Nafisatu Bukari, Oluwaseyi Adeboye

Advances in Microbiology Vol.10 No.9，September 29, 2020

DOI: 10.4236/aim.2020.109037 1,995 Downloads 5,864 Views Citations
Evaluation of the Hydrocyanic Acid Level in Fresh Cassava Leaves: Case of the Experimental Field in the Ombella M’Poko in the Central African Republic (Articles)

Ephrem Frantial Ignaleamoko, Innocent Zinga, Silla Semballa, Dimitri Regis Sopke Longue, Edith Pulchérie Sako, Ignaleamoko Jerry Fulgence, Mahamodo Sania, Angela Eni, Fidèle Tiendrebiogo, Justin Pita

American Journal of Plant Sciences Vol.16 No.5，April 30, 2025

DOI: 10.4236/ajps.2025.165039 27 Downloads 180 Views Citations
Evaluation of the Method Based on Restriction Fragment Length Polymorphism Analysis as Simple Analysis Method of Lactic Acid Bacteria in Foods (Articles)

Kunimasa Matsumoto, Kouya Shimada, Naoto Horinishi, Katsuji Watanabe

Food and Nutrition Sciences Vol.7 No.3，March 21, 2016

DOI: 10.4236/fns.2016.73018 2,075 Downloads 3,341 Views Citations
This article belongs to the Special Issue on Lactic Acid Bacteria and Bifidobacteria
Bacterial Community Diversity of Fermented Pepper in Brazzaville Revealed by Illumina Miseq of 16S rRNA Gene (Articles)

Angélique Espérance Lembella Boumba, Augustin Aimé Lebonguy, Joseph Goma-Tchimbakala, Stech Anomene Eckzehel Nzaou, Chancelvie Pahivelle Limingi Polo, Mickaëlle Bokamba Moukala

Food and Nutrition Sciences Vol.12 No.1，January 28, 2021

DOI: 10.4236/fns.2021.121004 545 Downloads 1,309 Views Citations
Monitoring of Lactic Fermentation with a Coupling Electronic Nose and Gas Chromatography (Articles)

Montserrat Calderon-Santoyo, Pedro Ulises Bautista-Rosales, Guadalupe Luna-Solano, Charles Ghommidh, Juan Arturo Ragazzo-Sanchez

Engineering Vol.5 No.9A，September 10, 2013

DOI: 10.4236/eng.2013.59A002 4,370 Downloads 6,427 Views Citations
This article belongs to the Special Issue on Recent Advances and Emerging Trends in Chemical and Biosensors
Vended foods in Lagos, Nigeria: A potential reservoir for the spread of emerging strains of drug resistant bacteria (Articles)

Kabiru Olusegun Akinyem, Muibat O. Fashola, Nene Habib, Esther Akinwande

Health Vol.5 No.4，April 16, 2013

DOI: 10.4236/health.2013.54089 5,155 Downloads 7,891 Views Citations
Development of Lactose Free Yogurt Technology for Personalized Nutrition (Articles)

Tatiana Capcanari, Aurica Chirsanova, Eugenia Covaliov, Rodica Siminiuc

Food and Nutrition Sciences Vol.12 No.11，November 26, 2021

DOI: 10.4236/fns.2021.1211082 998 Downloads 5,961 Views Citations
This article belongs to the Special Issue on Dietary Intakes
The Effect of Chitosan Prepared in Different Solvents on the Quality Parameters of Brown Trout Fillets (Salmo trutta fario) (Articles)

Gonca Alak

Food and Nutrition Sciences Vol.3 No.9，September 12, 2012

DOI: 10.4236/fns.2012.39172 4,590 Downloads 7,501 Views Citations
Effect of Fermentation Process on Nutritional Composition and Aflatoxins Concentration of Doklu, a Fermented Maize Based Food (Articles)

Marina C. N. Assohoun, Théodore N. Djeni, Marina Koussémon-Camara, Kouakou Brou

Food and Nutrition Sciences Vol.4 No.11，October 8, 2013

DOI: 10.4236/fns.2013.411146 9,259 Downloads 14,089 Views Citations
Development of Model Fermented Fish Sausage from Marine Species: A Pilot Physicochemical Study (Articles)

Sarim Khem, Owen A. Young, John D. Robertson, John D. Brooks

Food and Nutrition Sciences Vol.4 No.12，November 29, 2013

DOI: 10.4236/fns.2013.412157 4,712 Downloads 7,910 Views Citations
A Mini-Review on Cancers and Food Consumption (Articles)

Ying Yang

Food and Nutrition Sciences Vol.16 No.3，March 18, 2025

DOI: 10.4236/fns.2025.163016 62 Downloads 408 Views Citations
Assessing the Impact of Climate Change on Maize (Zea mays) and Cassava (Manihot esculenta) Yields in Rivers State, Nigeria (Articles)

Susan I. Ajiere, Vincent E. Weli

Atmospheric and Climate Sciences Vol.8 No.2，April 30, 2018

DOI: 10.4236/acs.2018.82018 1,293 Downloads 4,345 Views Citations
Evaluation of the Behaviour of Wrinkles Fibroblasts and Normal Aged Fibroblasts in the Presence of Poly-L-Lactic Acid (Articles)

Carol Courderot-Masuyer, Sophie Robin, Hélène Tauzin, Philippe Humbert

J. of Cosmetics, Dermatological Sciences and Applications Vol.2 No.1，March 28, 2012

DOI: 10.4236/jcdsa.2012.21006 5,954 Downloads 10,672 Views Citations

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