Lactic acid bacteria produce a variety of antimicrobial compounds such as acetic acid, hydrogen peroxide, diacetyl on them as a natural competitive means to overcome other microorganism sharing the same niche. Seven different strains of Leuconostoc mesenteroides and Lactobacillus...
Open access
Research Article10.9734/mrji/2021/v31i430313
This research work was carried out to determine the in vivo antibacterial potential of soya beans flour fermented with lactic acid bacteria. This research focused on the feeding trial of formulated feed made of soya bean fermented for 72 hours with lactic acid bacteria (Leuconost...
Open access
Research Article10.9734/mrji/2021/v31i430310
Soybean (Glycine max L.) was processed into iru using Bacillus subtilis SBI 13 and Leuconostoc mesenteroides as starter culture and calabash as fermenting container. The fermenting soya beans were analysed for pH and titratable acidity, free amino acids and total soluble sugar. T...
Open access
Research Article10.9734/BMRJ/2016/26159
Malting is an important industrial product with a huge market outlet. Sorghum grain carries a numerous and variable, microbial population that mainly consists of bacteria, yeasts, and filamentous fungi. Sorghum malt is heavily reliant on chemical control of moulds and coliforms....
Open access
Research Article10.9734/jamb/2021/v21i1130405
This study focused on the isolation, Characterization and screening of lactic acid bacteria and yeast for use as starter culture in order to eradicate the problem of excessive microbial contamination and the presence of mycotoxins. Lactobacillus plantarum and Saccharomyces cerevi...
Open access
Research Article10.9734/jamb/2021/v21i930379