ArticleFoods (Basel, Switzerland)2024
Evaluation of Different Lactic Acid Bacteria as Starter Cultures for Nono-A West African Fermented Dairy Product.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Ethnogeographic Distribution of Nigerian Fermented Foods and the Prospects for Bioeconomy Improvements.Foods (Basel, Switzerland) · 2026Review
- An inventory of selected Nigerian fermented foods: enhancing the trajectory of sustainable development goals.NPJ science of food · 2026Review
- Shotgun metagenomic and phenotypic characterization of indigenous lactic acid bacteria from raw milk artisanal cheeses: metagenomic functional insight and starter culture traits.Frontiers in microbiology · 2026Article
- Safety Evaluation of Human-Derived Uric Acid Degrading Lacticaseibacillus paracasei M2a and Its Impact on Gut Microbiota.Probiotics and antimicrobial proteins · 2026Article
Corrections and comments
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Authors and funding
4 authors.
Funding
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Abstract
Nono is a traditional cultured dairy product consumed across West Africa. In this study, five cultures isolated from Nigerian-produced nono and three purified lactic acid bacteria from the USDA-NRRL were examined for use in preparing nono starter cultures. Isolated cultures were characterized using microbiological and biochemical tests, including 16s rDNA sequencing to identify the genotype. Each isolated strain was cultured and inoculated into UHT milk (1%
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