EVALUATION OF THE SAFETY ASSESSMENT OF LYSINE-PRODUCING LACTIC ACID BACTERIA AND YEAST ISOLATED FROM OGI, A FERMENTED SORGHUM GRUE
Ogi is a traditional Nigerian food product derived from cereals like maize, sorghum, and millet. One of the major sources of bacterial contamination of Ogi production is bad water coupled with unhygienic conditions of processing and handling associated with indigenous processes. Lysine is one of the essential amino acids required for human and animal growth. […]