Open AccessMolecular Investigation of Potential Lactic Acid Bacteria Starter Culture Organisms/Probiotics in the Kenyan Spontaneously Fermented Milk, amabere amaruranu
Author(s) -
M.B. Sichangi,
John Masani Nduko,
Joseph Wafula Matofari
Publication year - 2020
Publication title -
pakistan journal of nutrition
Language(s) - English
Resource type - Journals
eISSN - 1994-7984
pISSN - 1680-5194
DOI - 10.3923/pjn.2020.132.145
Subject(s) - starter , bacteria , fermentation , lactic acid , food science , fermented milk products , kenya , microbiology and biotechnology , biology , fermentation in food processing , chemistry , ecology , genetics
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