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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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Coverage is partial and says so. A country appears with its research output only once its works have been swept; until then the portal shows whatever the graph happens to hold for it and labels it as exactly that.

Phenotypic and Genotypic Characterization of Lactic Acid Bacteria and Yeasts Involved in Spontaneous Fermentation of ‘Ogi’, A Cereal-porridge Produced in Nigeria

2022Journal of Advances in MicrobiologyJournalOpen access

10.9734/jamb/2022/v22i230434 Full text3 citations

Authors

3 authors across 2 institutions in 1 country.

Mercy M. UmokasoFirst author
- University of Port Harcourt (NG)
- Rivers State University (NG)
Francis S. Ire
- University of Port Harcourt (NG)
- Rivers State University (NG)
Bernard J. O. EfiuvwevwereSenior author
- University of Port Harcourt (NG)
- Rivers State University (NG)

Fields

Assignment is probabilistic — a work belongs to several fields in proportions.

Food composition and propertieslevel 3 · 1.00
Probiotics and Fermented Foodslevel 3 · 0.98
Biofuel production and bioconversionlevel 3 · 0.96

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

openalexseen September 9, 2026
2022 · Journal of Advances in Microbiology · 3 citations
https://openalex.org/W4214632065

Phenotypic and Genotypic Characterization of Lactic Acid Bacteria and Yeasts Involved in Spontaneous Fermentation of ‘Ogi’, A Cereal-porridge Produced in Nigeria · Sankore