Profiling of Microbial Content and Growth in Fermented Maize Based Products from Western Kenya.

In most parts of Africa, the process of fermentation is not controlled and does not adhere to good manufacturing practices, therefore spoilage and pathogenic microorganisms can alter the quality of the end product and may cause foodborne illness. Traditional fermented products are mostly processed i...

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Bibliographic Details

Published in:	Current Research in Nutrition & Food Science Vol. 6; no. 2; pp. 509 - 520
Main Authors:	MWIZERWA, HERVE, ABONG, GEORGE OOKO, MBUGUA, SAMUEL KURIA, OKOTH, MICHAEL WANDAYI, GACHERU, PATRICK, MUIRU, MAINA, OBURA, BRENDA, VILJOEN, BENNIE
Format:	Journal Article
Published:	Current Research in Nutrition & Food Science Aug2018
Online Access:	View this record in EBSCOhost