Aim: To evaluate the potentiality of LAB strains isolated from different fermented products to inhibit moulds associated with spoilage of bakery products. Methodology: Lactic acid bacterial (LAB) strains obtained from fermented products (“burukutu”, “pito”, yoghurt, and “iru”) we...
Open access
Research Article10.9734/JAMB/2017/31386
Aims: To study the effect of bacteriocinogenic Pediococcus pentosaceus IO1 strain and its bacteriocin on the growth performance and intestinal microbiota composition of male albino rats, using faeces as a surrogate. Place and Duration of Study: Department of Microbiology, Federal...
Open access
Research Article10.9734/BMRJ/2016/24074
Aims: To isolate and identify bacteriocin-producing lactic acid bacteria from traditionally fermented products and determine their antibiotic susceptibility pattern. Place and Duration of Study: Department of Microbiology, Federal University of Technology, Akure, Nigeria between...
Open access
Research Article10.9734/BMRJ/2016/21427
Aims: To evaluate the phytochemical constituents and antibacterial activity of methanolic extracts of ripe and unripe peels of mango (Mangifera indica L.) against pathogenic bacterial strains. Methodology: Both ripe and unripe mango peels were collected separately, air-dried and...
Open access
Research Article10.9734/JALSI/2017/36713