C.C. UBAJEKWE

Production of Lactic Acid Using a Co-culture of Lactobacillus paracasei and Levilactobacillus brevis

E.I. DURU, J. Okpalla, M.C. NWANKWO, C.C. UBAJEKWE, V.E. IKE, E.C.S OKOYE, C. E. ONWUEKWE, N.M. MADUKWUWENWE, I.C. NDU-OSUOJI & C.C. CHUKWUMA · Microbiology Research Journal International · 2025

Lactic acid bacteria (LAB) are the most important bacteria in desirable food fermentations, being responsible for the fermentation of sourdough bread, fermented foods and beverages, all fermented milks and fermented vegetables. They play essential roles in the production of all d...