Aims: This study investigated the effect of culture type and storage time on pH, titratable acidity (%Lactic acid), viscosity and syneresis, probiotic viability and sensory properties of probiotic soy yoghurts with enzyme hydrolyzed African bread fruit (HABF) and rice syrup. Meth...
Open access
Research Article10.9734/ejnfs/2021/v13i230381
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 (PĖ0.05) differences i...
Open access
Research Article10.9734/ejnfs/2022/v14i630509
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 Article10.9734/afsj/2022/v21i530427