id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-847	OLAITAN, Janet; OZABOR, Temilade; WAHAB, Abideen; OLUWAJIDE, Odunola	SURVEY AND FOURIER TRANSFORM INFRARED MICROSCOPY (FTIR) ANALYSIS OF YEASTS ISOLATED FROM DAIRY PRODUCTS IN OSOGBO METROPOLIS	2022	9	.pdf	application/pdf	4568	284	55	Yeast species have the ability to ferment lactose sugar and assimilate various acids such as citric, succinic and lactic acids [7]. [24] who recorded pH value range of 4.16-2.20, 2.00-5.50 and 1.30-7.80 from yeast species isolated from: Egyptian Karish cheese, cereal based Nigerian traditional fermented beverages namely (burukutu, kunu-zaki and ogi) and whole grain millet sourdoughs respectively.	cache/fens-847.pdf	txt/fens-847.txt