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Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation Microorganisms Vol. 8, Issue 9, 1388, 2020 |
How to cite this article
Asmahan A. Ali and Muna M. Mustafa, 2009. Isolation, Characterization and Identification of Lactic Acid Bacteria from Fermented Sorghum Dough Used in Sudanese Kisra Preparation. Pakistan Journal of Nutrition, 8: 1814-1818.
DOI: 10.3923/pjn.2009.1814.1818
URL: https://scialert.net/abstract/?doi=pjn.2009.1814.1818
DOI: 10.3923/pjn.2009.1814.1818
URL: https://scialert.net/abstract/?doi=pjn.2009.1814.1818