Adenike O. Wejinya

Probiotic Potentials of Lactic Acid Bacteria Isolated from Fermented Foods

Adenike O. Wejinya, Patience C. Obinna-Echem, Lucretia I. Barber & Sunday Y. Giami · European Journal of Nutrition & Food Safety · 2022

This study investigated the probiotic potentials of seven lactic acid bacteria (LAB) strains at different temperatures, pH, and bile salt concentrations. Their antimicrobial activity and antibiotic susceptibility were also determined. There were significant (P˂0.05) differences i...

Open access Research Article 10.9734/ejnfs/2022/v14i630509

Isolation, Identification and Characterization of Potential Probiotics from Fermented Food Products

Adenike O. Wejinya, Sunday Y. Giami, Lucretia I. Barber & Patience C. Obinna-Echem · Asian Food Science Journal · 2022

Potential probiotics were isolated, identified and characterised from ogi, fufu, nunu, palmwine and fermented tigernut milk. Pour plate method was used for the isolation of lactic acid bacteria (LAB) on De Man Rogosa Sharpe (MRS) media. Three (3) pure colonies were distinctly obt...

Open access Research Article 10.9734/afsj/2022/v21i530427