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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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Production and characterization of bacteriocin from lactic acid bacteria isolated from fermented food products

2024Scientia AfricanaJournalOpen access

10.4314/sa.v23i3.10 Full text3 citations

Authors

3 authors.

L. A. AbiomFirst author
Francis S. Ire
as printed: F.S. Ire
Ahaotu IhuomaSenior author
- University of Port Harcourt (NG)
as printed: I. Ahaotu

Fields

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

Probiotics and Fermented Foodslevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 0.99
Enzyme Production and Characterizationlevel 3 · 0.97

Sources

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

openalexseen September 9, 2026
2024 · Scientia Africana · 3 citations
https://openalex.org/W4402747090

Production and characterization of bacteriocin from lactic acid bacteria isolated from fermented food products · Sankore