S. O. OLUWAJOBA; F. A. AKINYOSOYE; V. O. OYETAYO. Antimicrobial Properties of Homo Fermenting Lactic Acid Bacteria (LAB) Isolated from Kunu-Zaki (A Spontaneously Fermenting Nigerian Cereal Beverage). Research Perspectives of Microbiology and Biotechnology Vol. 3, [S. l.], p. 146–162, 2024. DOI: 10.9734/bpi/rpmab/v3/211. Disponível em: https://stm.bookpi.org/RPMAB-V3/article/view/14603. Acesso em: 4 jun. 2026.