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Citation: Ig. Roussis et al., Utilization of amino acids and peptides and peptidase activities in proteinase-negative Lactococcus lactis FH 041, MILCHWISSEN, 56(7), 2001, pp. 373-376
Authors:
Tamang, JP
Dewan, S
Thapa, S
Olasupo, NA
Schillinger, U
Wijaya, A
Holzapfel, WH
Citation: Jp. Tamang et al., Identification and enzymatic profiles of the predominant lactic acid bacteria isolated from soft-variety chhurpi, a traditional cheese typical of theSikkim Himalayas, FOOD BIOTEC, 14(1-2), 2000, pp. 99-112
Authors:
Olasupo, NA
Osikoya, AF
Odunfa, SA
Kuboye, AO
Olatunji, O
Citation: Na. Olasupo et al., An investigation on the preservation of kunun-zaki, an African fermented cereal-based food drink, ACT ALIMENT, 29(4), 2000, pp. 385-392
Authors:
Olasupo, NA
Schillinger, U
Narbad, A
Dodd, H
Holzapfel, WH
Citation: Na. Olasupo et al., Occurrence of nisin Z production in Lactococcus lactis BFE 1500 isolated from wara, a traditional Nigerian cheese product, INT J F MIC, 53(2-3), 1999, pp. 141-152