Alloysius Chibuike Ogodo
Department of Microbiology, Faculty of Pure and Applied Sciences, Federal University Wukari, P.M.B. 1020 Wukari, Taraba State, Nigeria
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Dawn Ify Agwaranze
Department of Microbiology, Faculty of Pure and Applied Sciences, Federal University Wukari, P.M.B. 1020 Wukari, Taraba State, Nigeria
Nkechi Valentina Aliba
Department of Hospitality and Tourism Management, Federal University Wukari, P.M.B. 1020 Wukari, Taraba State, Nigeria
Adindu Chukwuma Kalu
Department of Microbiology, Gregory University Uturu, P.M.B. 1012, Achara Uturu, Abia State, Nigeria
Chioma Blessing Nwaneri
Department of Microbiology, Federal University of Technology, Owerri, Nigeria
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How to cite this article
Alloysius Chibuike Ogodo, Dawn Ify Agwaranze, Nkechi Valentina Aliba, Adindu Chukwuma Kalu and Chioma Blessing Nwaneri, 2019. Fermentation by Lactic Acid Bacteria Consortium and its Effect on Anti-nutritional Factors in Maize Flour. Journal of Biological Sciences, 19: 17-23.
DOI: 10.3923/jbs.2019.17.23
URL: https://scialert.net/abstract/?doi=jbs.2019.17.23
DOI: 10.3923/jbs.2019.17.23
URL: https://scialert.net/abstract/?doi=jbs.2019.17.23