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Electromagnetic radiation effects on microbial species involved in fermentation of cereals and food storage
Olajide Adedayo Ajayi
This study shows the efficacy of electromagnetic radiation on microbes during fermentation and storage of grains for the possibility of improving the life span of cereals meant for bioprocessing, consumption and food security. Low frequency electromagnetic rays tested at 1000mG and 5000mG also enhances the antimicrobial susceptibility pattern of some resistance strains on exposure to radiation.
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