Browsing by Subject "Traditionally fermented milk"

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Isolation and characterization of lactic acid bacteria and their inhibitory/safety potential in traditionally fermented milk, mursik in Kenya

Digo, Chadwick Adongo (Egerton University, 2015-03)

Commercial fermented milks have health benefit potential attributed to pure probiotics used as starter culture. Lactic acid bacteria (LABs) are the probiotics used. LABs promote stabilization of the gastrointestinal ...
Molecular characterization of microbial communities and development of starter culture from traditionally fermented milk, amabere amaruranu in Kisii County, Kenya

Sichangi, Moses Barasa (Egerton University, 2019-11)

Spontaneously fermented milks are integral to human diets in many African communities, These products have found their way into the informal market posing a public health concern because their quality and safety is not ...

Now showing items 1-2 of 2

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