Greener Journal of Microbiology and Antimicrobials

 

Isolation and Identification of Microorganisms Encountered in Traditional Fermentation of Soya Beans and Roselle seeds for the production of Food Tasty condiment (Dawadawa)

 

^1&2Adamu, Shahidah A.; ²Farouq, A. A.; ³Magashi, M. A.; ⁴Sokoto, A. M.; ^*5Salau, I. A.

 

¹Department of Microbiology, Sokoto State University, Sokoto, Nigeria

²Department of Microbiology, Usmanu Danfodiyo University Sokoto, Nigeria

³Department of Microbiology, Bayero University Kano, Nigeria

⁴Department of Pure and Applied Chemistry, Usmanu Danfodiyo University Sokoto, Nigeria

^*5Department of Biology, Shehu Shagari College of Education, Sokoto, Nigeria

  

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Cite this Article: Adamu SA, Farouq AA, Magashi MA, Sokoto AM, Salau IA (2019). Isolation and Identification of Microorganisms Encountered in Traditional Fermentation of Soya Beans and Roselle seeds for the production of Food Tasty condiment (Dawadawa). Greener Journal of Microbiology and Antimicrobials, 4(1): 1-6, http://doi.org/10.15580/GJMA.2019.1.120918168.