Locally fermented foods can harbour lactic acid bacteria (LAB) with antimicrobial activity that may be useful in food biopreservation. This study investigated the antifungal activity of LAB isolated from Pentaclethra macrophylla, Ricinus communis and Zea mays against selected fun...
Open access
Research Article10.9734/ajfrn/2026/v5i4444
The prevalence and antibiotic susceptibility pattern of bacteria associated with spoilage of avocado pear(Persea americana) were studied.A total of sixteen (16) avocado pear samples were collected from various markets in Abakaliki and these samples were bacteriologically examined...
Open access
Research Article10.9734/jpri/2022/v34i7A35438
This study was conducted to examine the bacteriological quality of cow’s raw milk obtained from herdsmen at Okigwe, Imo States. Standard microbiological procedure was used to carry out this research. A total number of five samples were gotten from different streets in Okigwe metr...
Open access
Research Article10.9734/sajrm/2023/v17i3332
Some locally fermented foods were collected from different locations in Abakaliki, Nigeria, plated out on MRS agar and were analyzed using standard microbiological methods. Ten isolates were obtained which were of four major different species of lactic acid bacteria such as Lacto...
The study on the isolation, identification and mode of action of partially purified bacteriocin from lactic acid bacteria found in fermented cassava grits was carried out. Fermented cassava grits were collected from different garri processing plants and transported with cold box...
Open access
Research Article10.9734/ejnfs/2022/v14i230503