Event submissions
Published
This submission belongs to the session 4. Fermentation and health (nutraceutical impact) of the event The 1st International Online Conference on Fermentation
Published date
07 Nov, 2025
Academic Editor
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Manuel Malfeito-FerreiraCitation
Elizabeth T. Adesemoye, Abiodun I. Sanni, Omotade R. Ogunremi, Pasquale Russo, Giuseppe Spano, Vittorio Capozzi, Lactic acid bacteria from Nigerian traditional fermented foods screened for the production of selected B-vitamins in beverages, in Proceedings of The 1st International Online Conference on Fermentation, 12 November–13 November 2025, MDPI: Basel, Switzerland
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Lactic acid bacteria from Nigerian traditional fermented foods screened for the production of selected B-vitamins in beverages
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Elizabeth T. Adesemoye 1
Abiodun I. Sanni 2
Omotade R. Ogunremi 3
Pasquale Russo 4
Giuseppe Spano 5
Vittorio Capozzi 6
1. Department of Microbiology, Faculty of Life Sciences, Federal University Oye Ekiti, Oye 370112, Ekiti State, Nigeria
2. Department of Microbiology, University of Ibadan, Ibadan 200005, Oyo State, Nigeria
3. Department of Biological Sciences, First Technical University, Ibadan, Oyo State. Nigeria
4. Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan, Italy
5. Department of Sciences of Agriculture, Food, Natural Resources, and Engineering (DAFNE), University of Foggia, via Napoli, 25, 71122 Foggia, Italy
6. Institute of Sciences of Food Production, National Research Council (CNR) of Italy, C/O CS-DAT, 71121 Foggia, Italy.
Abstract
Keywords
Keywords: fermented foods
lactic acid bacteria
probiotics
B-vitamins
functional food