Characterization and Determination of pH, Alcohol, and Temperature Tolerance of Microorganisms Recovered From Vegetable Samples

Characterization and Determination of pH, Alcohol, and Temperature Tolerance of Microorganisms Recovered From Vegetable Samples

<p>This study aims to investigate the spectrum of bacteria and yeasts present in soaked vegetables and their resilience to varying pH levels, alcohol, and temperatures. Four samples were collected from Ago-Iwoye market, and initial isolation and identification were conducted using streaking te...

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Bibliographic Details
Main Authors: Ismail Babatunde Onajobi, Oyindamola John Samson, Hafeez Aderinsayo Adekola, Suliamon Adebisi Aina, Titilola Fausat Salisu, Muinat Olanike Kazeem, Inumidun Esther Ogunlana, Faidat Ayomide Adetunji, Mary Rereloluwa Nubi, Raliat Omobolanle Salau, Lawrence Olubukunade Adebajo
Format: Article
Language:English
Published: Department of Food Technology 2024-07-01
Series:Food ScienTech Journal
Subjects:
lactobacillus, saccharomyces, alcohol, ph, temperature, ago-iwoye
Online Access:https://jurnal.untirta.ac.id/index.php/fsj/article/view/24005
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