PCR-denaturing gradient gel electrophoresis analysis of microbial community in soy-daddawa, a Nigerian fermented soybean (Glycine max (L.) Merr.) condiment
PCR-denaturing gradient gel electrophoresis analysis of microbial community in soy-daddawa, a Nigerian fermented soybean (Glycine max (L.) Merr.) condiment
Authors
Keywords
Soy-daddawa, Fermentation, Bacteria, Fungi, Condiment, PCR-DGGE, Microbial community
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