Biotechnology of Okpeye: A Nigerian Traditional Fermented Food Condiment

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Advances in Microbiology

ISSN Print: 2165-3402
ISSN Online: 2165-3410
www.scirp.org/journal/aim
E-mail: aim@scirp.org

Google-based Impact Factor: 1.35
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"Biotechnology of Okpeye: A Nigerian Traditional Fermented Food Condiment"
written by Uchenna K. Akpi, Nurul Aqilah Mohd Zaini, Chukwudi Innocent Nnamchi, Jerry Obetta Ugwuanyi, Wan Abd Al Qadr Imad Wan-Mohtar, Wan Syaidatul Aqma Wan Mohd Noor,
published by Advances in Microbiology, Vol.13 No.8, 2023

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[1]	Assessment of GABA enrichment and probiotic potential in fermented okpeye by Bacillus amyloliquefaciens AUK Journal of Food Science and Technology, 2025 DOI:10.1007/s13197-025-06223-0

[2]	Traditional fermented foods of Nigeria: microbiological safety and health benefits Journal of Food Measurement and Characterization, 2024 DOI:10.1007/s11694-024-02490-1

Advances in Microbiology

Advances in Microbiology

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