Application and Acceptability of Microbiomes in the Production Process of Nigerian Indigenous Foods: Drive towards Responsible Production and Consumption

• Published in: Preventive nutrition and food science Vol. 28; no. 2; pp. 108 - 120
• Main Authors: Olaniran, Abiola Folakemi, Osemwegie, Osarenkhoe, Taiwo, Ezekiel Abiola, Okonkwo, Clinton Emeka, Ojo, Oluwafemi Adeleke, Abalaka, Moses, Malomo, Adekunbi Adetola, Iranloye, Yetunde Mary, Akpor, Ogenerobor Benjamin, Bamidele, Oluwaseun Peter, Michael, Towobola
• Format: Journal Article
• Language: English
• Published: Korea (South) 한국식품영양과학회 30.06.2023; The Korean Society of Food Science and Nutrition
• Subjects: Review; 식품과학; agriculture; biotechnology; fermented foods; food-processing industry; microbiome

In Nigeria, the use of microorganisms for food product modulation, development, and commercialization through biotechnological innovations remains unexplored and unaccepted. The microbiome-based sustainable innovation in the production process of Nigerian indigenous food requires a vigorous drive to...