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Food Biotechnology Volume 37, 2023 - Issue 4
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Research Article

Identification and Characterization of Lactic Acid Bacteria Isolated from Effluents Generated During Cassava Fermentation as Potential Candidates for Probiotics

Gafar B. Bamigbadea Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al-Ain, UAE;b Department of Biological Science, College of Pure and Applied Sciences, Crescent University, Abeokuta, NigeriaView further author information
,
Jadesola F. O. Sanusib Department of Biological Science, College of Pure and Applied Sciences, Crescent University, Abeokuta, NigeriaView further author information
,
Oluwaseun I. Oyelamib Department of Biological Science, College of Pure and Applied Sciences, Crescent University, Abeokuta, NigeriaView further author information
,
Olujimi M. Danielb Department of Biological Science, College of Pure and Applied Sciences, Crescent University, Abeokuta, NigeriaView further author information
,
Bisirat O. Alimic Department of Chemistry, Ibrahim Badamasi Babangida University, Lapai, NigeriaView further author information
,
Kwame A. Ampofod School of Biotechnology, State Key Laboratory of Bioreactor Engineering, R&D Center of Separation and Extraction Technology in Fermentation Industry, East China University of Science and Technology, Shanghai, ChinaView further author information
,
Shao-Quan Liue Department of Food Science and Technology, Faculty of Science, National University of Singapore, Queenstown, SingaporeView further author information
,
Nagendra P. Shahf Food and Nutritional Sciences, School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong KongView further author information
&
Mutamed Ayyasha Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al-Ain, UAECorrespondence[email protected]
View further author information
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Pages 413-433 | Published online: 14 Nov 2023

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