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 Article10.9734/BJMMR/2014/8584
Aims: This study was focused on using Lactic Acid Bacteria (LAB) isolated from fresh vegetables which has been molecularly identified for in vitro control of some tomato pathogens. Study Design: The inhibitory potentials of supernatant obtained from previously characterized LAB i...
Open access
Research Article10.9734/BMRJ/2014/5423
Aims: The study investigated the diversity and identities of Lactic Acid Bacteria (LAB) isolated from different fresh fruits and vegetables using Molecular Nested PCR analysis with the view of identifying LAB with anti-microbial potentials. Study Design: Nested PCR approach was u...
Open access
Research Article10.9734/BMRJ/2013/2520
Aims: This study evaluated the physical, chemical and rheological properties of exopolysaccharides (EPSs) produced by Lactic Acid Bacteria (LAB) isolated from palm wine. Materials and Methods: EPSs from palm wine LAB strains were produced on 6% sucrose broth, purified and freeze-...
Open access
Research Article10.9734/bji/2023/v27i2674