Antimicrobial Properties of Purified Bacteriocins Produced from Lactobacillus casei and Lactobacillus fermentum against Selected Pathogenic Microorganisms
F. A. Adebayo, O. R. Afolabi & A. K. Akintokun · Journal of Advances in Medicine and Medical Research · 2014
Aims: (1) To isolate bacteriocin samples produced from Lactobacillus using natural fermented foods which include: palm-wine, milk, locust beans, fufu (white solid food made from cassava), ogi (known as pap) and dairy fermented product (Yogurt); (2) extraction and purification of...
Open access
Research Article
10.9734/BJMMR/2014/8584