Isolation and Characterization of Potential Starter Cultures from the Nigerian Fermented Milk Product <i>nono</i>

Isolation and Characterization of Potential Starter Cultures from the Nigerian Fermented Milk Product <i>nono</i>

<i>Nono</i>, an important traditional fermented dairy food produced from cow’s milk in Nigeria, was studied for microbial diversity and for starter culture development for industrial production. On the basis of a polyphasic approach, including phenotypic and genotypic methods such as 16S...

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Bibliographic Details
Main Authors: Olakunle Fagbemigun, Gyu-Sung Cho, Niels Rösch, Erik Brinks, Katrin Schrader, Wilhelm Bockelmann, Folarin A. Oguntoyinbo, Charles M. A. P. Franz
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Microorganisms
Subjects:
<i>nono</i>
genome
milk
lactic acid bacteria
fermentation
Online Access:https://www.mdpi.com/2076-2607/9/3/640

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