Bio-preservative Activities of Partially Purified Bacteriocin Extracts of Lactobacillus mindensis TMW and Lactobacillus tucceti CECT 5920 Isolated from Nigerian Fermented Foods
C. N. Obi, O. K. Achi & E. Nwachukwu · European Journal of Nutrition & Food Safety · 2018
The preservative potentials of lactic acid bacteria (LAB) recovered from some Nigerian traditional fermented foods were assessed by inoculating 0.1 ml aliquots of suitable dilutions of the food samples on De Man Rogosa Sharpe (MRS) agar fortified with 50mg of nystatin. The isolat...
Open access
Research Article
10.9734/EJNFS/2018/44097