GENOME-ASSISTED CHARACTERIZATION OF LACTOBACILLUS FERMENTUM, WEISSELLA CIBARIA, AND WEISSELLA CONFUSA STRAINS ISOLATED FROM SORGHUM AS STARTERS FOR SOURDOUGH FERMENTATION

Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation

Sourdough fermentation of bakery products is a well-established and widespread technique to confer an added value to the resulting food.In recent decades, gluten-free raw materials have gained more attention due to the diffusion of food disorders such as coeliac disease, but, at the same time, they present difficult manipulation and scarce technolo

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Coronavirus-19 and malaria: The great mimics

The use of SARS-CoV-2 rapid diagnostic test (RDT) kits by some African countries for screening has raised serious concerns over their role in malaria areas.Coupled with a lack of adequate personal protective equipment and the scarcity of knowledge on the possible interaction between malaria and COVID-19 both in terms of presentations and shared sym

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