[1] | Food and Agriculture Organization (FAO, 1999). Fermented Cereals- A Global Perspective. In: Norman F. Haard, SA Odunfa, Cherl-Ho Lee and R Quintero-Ramírez (edited). FAO Agricultural Services Bulletin No. 138. Food and Agriculture Organization of the United Nations Rome 1999. Available at http://www.fao.org/documents/en/detail/21174/. Retrieved on March 12, 2017. |
[2] | Adeyemi IA and Umar S. (1994). Effect of method of manufacture on quality characteristics of kuun-zaki, a millet- based beverage. Nigerian Food Journal IZ: 34-42. |
[3] | Sopade PA and Kassum AL. (1992). Rheological characterization of Nigerian liquid and semi-liquid foods. Kunum zaki and Kunum gyada. Nigerian Food Journal 10: 23 – 33. |
[4] | Olukoya, D.K., Ebigwei, S.J., Olasupo, N.A. and Ogunjimi, A. (1994). Production of Dogik: An improved ogi (Nigerian fermented weaning food) with potentials for use in diarrhoea control. Journal of Tropical Pediatrics 40: 108-114. |
[5] | Odunfa, S.A. Nordstrom, J. and Adeniran, S.A. (1994). Development of starter cultures for nutrient enrichment of ogi, a West African fermented cereal gruel. Report submitted to HBVC Research grants program. USAID, Washington U.S.A. |
[6] | Banigo, E.O.I., de Man, J.M. and Duitschaever, C.L. (1974). Utilization of high-lysine corn for the manufacture of ogi, using a new improved processing system. Cereal Chemistry 51: 559 – 573. |
[7] | Adeniji, A.O. and Potter, N.N. (1978). Properties of ‘ogi’powders made from normal, fortified and opague-2 corn. Journal of Food Science 43: 1571. |
[8] | Olasupo N.A., Olukoya, D.K. and Odunfa, S.A. (1995). Studies on bacteriocinogenic Lactobacillus isolates from selected African fermented foods. Journal of Basic Microbiology, 35, 319 – 324. |
[9] | Olasupo, N.A., Olukoya, D.K. and Odunfa, S.A. (1997A). Identification of Lactobacillus species associated with selected African fermented foods. Zeitschrift hur Naturforschung C. – A Journal of Biosciences 51: 105-108. |
[10] | Olasupo, N.A., Olukoya, D.K. and Odunfa, S.A. (1997B). Assessment of a bacteriocin – producing Lactobacillus strain in the control of spolage of a cereal-based African fermented food. Folia Microbiologica 42: 31-34. |
[11] | Lee, Yuan Kee et al. (2012). "Probiotic Regulation in Asian Countries". In: Lahtinen, Sampo et al. (Eds.) (2012). Lactic Acid Bacteria: Microbiological and Functional Aspects, Fourth Edition. Boca Raton: CRC Press. ISBN 9780824753320. Page 712. |
[12] | Chandan, RC, Kilara A. (2010). Dairy Ingredients for Food Processing. John Wiley & Sons. pp. 1–. ISBN 978-0-470-95912-1. |
[13] | Boulton, R.B., Singleton, V.L., Bisson. L.F. and Kunkee, R.E. (1999). Principles and practices of winemaking. Aspen Publishers, Gaithersburg, MD. |
[14] | Jacobson, J.L. (2006). Introduction to wine laboratory practices and procedures. SpRinger Science and Business media Incorporation, New York City. Pp 118-161. |
[15] | Neta, E.R., Johanningsmeier, S.D. and McFeeters, R.F. (2007). The chemistry and physiology of sour taste. Journal of Food Science. 72(2): 33-38. |
[16] | Hwanhlem, N., Buradaleng, S., Wattanachant, S., Benjakul, S., Tani, A. and Maneerat, S. (2011). Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (plasom) and production of plasom from selected strains. Food Control, 401-407. |
[17] | Diop, M.B., Destain, J., Tine, E. and thonart, P. (2010). Fish preservation in Senegal: Potential use of lactic acid bacteria and their antibacterial metabolites. Biotechnology, Agronomy and Society and Environment 14(2): 341-350. |
[18] | Jay, J.M., Loessner, M.J. and Golden D.A. (2005). Morden food microbiology, 7th edition, Springer Science and Business Media, Inc. USA, 149-155. |
[19] | Ongol, M.P. (2012). Lactic acid bacteria in health and disease. Rwanda Journal of Health Sciences 1(1): 39-50. |
[20] | Leroy, F. and de Vuyst, L. (2004). Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Science Technology 15: 67-75. |
[21] | Derkx, P.M., Janzen, T., Sorensen, K.I., Christensen, J.E., Stuer-Lauridsen, B. and Johansen, E. (2014). The art of strain improvement of industrial lactic acid bacteria without the use of recombinant DNA technology. Microbial Cell Factories 13(1): S5. |
[22] | Mallesha, R.S., Shylaja, D.S. and Jagannath, J.H. (2010). Isolation and identification of lactic acid bacteria from raw and fermented products and their antimicrobial activity. Recent Research in Science and Technology 2(6): 42-46. |
[23] | Ekwem, O.H. (2014). Isolation of antimicrobial producing Lactobacilli from akamu (a Nigerian fermented cereal gruel). African Journal of Microbiology Research 8(7): 718-720. |
[24] | Holt J.G., Krieg, N.R., Sneath, P.H.A., Stanley, J.T. and Williams, S.T. (1994). Bergey’s manual of determinative bacteriology, 9th edition. The Williams and Wilkins Company, Baltimore: USA. |
[25] | Agarry, O.O., Nkama, I. Akoma, O. (2010). Production of kunu-zaki (a Nigerian fermented cereal beverage) using starter culture. International Research Journal of Microbiology 1(2): 18-25. |
[26] | McFarland, J. (1907). The Nephelometer: an instrument for estimating the number of bacteria in suspensions used for calculating the opsonic index and for vaccines. Journal of the American Medical Association 49(14): 1176-1178. |
[27] | Pérez-Osorio, A.C., Boyle, D.S., Ingham, Z.K., Ostash, A. and Romesh, K. (2012). Rapid identification of Mycobacteria and drug resistant Mycobacterium tuberculosis using a single Multiplex PCR and DNA sequencing. Journal of Clinical Microbiology. 50: 326-336. |
[28] | Nwokoro, O. and Chukwu, B.C. (2012). Studies on akamu, a traditionally fermented maize food. Reviewed Child Nutrition 39(4): 180-184. |
[29] | Adams, M. and Mitchell, R. (2002). Fermentation and pathogen control: a risk assessment approach. International Journal of Food Microbiology 79(2): 75-83. |
[30] | Omemu, A.M and Adeosun, O.F. (2010). Evaluation of hazards and critical control points of ogi in small scale processing centers in Abeokuta, Nigeria. Journal of Applied Biosciences. 29:1766-1773. |
[31] | Aboh, M.I. and Oladosu, P. (2014). Microbiological assessment of kunu-zaki marketed in Abuja municipal area council (AMAC) in the federal capital territory (FCT), Nigeria. African Journal of Microbiology Research. 8(15): 1633-1637. |
[32] | Osuntogun, B. and Aboaba, O.O. (2004). Microbiological and physicochemical evaluation of some non-alcoholic beverages. Pakistan Journal of Nutrition. 3(3): 188-192. |
[33] | Adegbehingbe, K.T. (2013). Fermented sprouted and unsprouted maize for Ogi production. International Journal of Advanced Research. 1(10): 428-434. |
[34] | Agu, K.C., Archibong, E.J., Anekwe, D.C., Ago, C.A, Okafor, A.C. and Awah, N.S. (2014). Assessment of bacteria present in yoghurt sold in Awka metropolis. Scholars Journal of Applied Medical Sciences. 2(6D): 3071-3075. |
[35] | De, N., Goodluck, T.M. and Bobai, M. (2014). Microbiological quality assessment of bottled yoghurt of different brands sold in Central market, Kaduna metropolis, Kaduna, Nigeria. International Journal of Current Microbiology and Applied Sciences. 3(2): 20-27. |
[36] | Huck, J.R., Sonnen, M. and Boor, K.J. (2008). Tracking heat resistant, cold thriving fluid milk spoilage bacteria from farm to packaged product. Journal of Dairy Science. 91: 1218-1228. |
[37] | Bramley, A.J. and Mckinnon, C.W. (2004). The microbiology of raw milk. In Robbinson, R.K. (ed) Dairy Microbiology. Elsevier Science Publisher, London. 1: 163-208. |