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Profiling of Microbial Content and Growth in Fermented Maize Based Products from Western Kenya

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Figure

table 1: Microbial content (log cfu/g) of selected maize based fermented products from Western Kenya
table 2: Biochemical test results of Lactobacillus isolates
Fig. 1: tvC, Lactobacilli, Mould and yeast and Enterobacteriaceae counts during fermentation  tvC: total viable Count, the bars indicate standard error of means

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