Aim: This study investigated the cultural method and 16S rRNA gene analysis to reveal the composition and diversity of lactic acid bacteria (LAB) from dairy origin (spontaneous fermented cow milk) in Nigeria. Methods: Six dairy samples which includes two raw cow milk, two raw goa...
Open access
Research Article10.9734/mrji/2021/v31i230293
Aim: This work was carried out to investigate the influence of Lactic Acid Bacteria (LAB) on organoleptic quality and proximate composition of yoghurt, and viability of starter cultures in yoghurt. Methods: The LAB starter cultures were selected based on their ability to produce...
Open access
Research Article10.9734/afsj/2020/v16i330173
The aim of this study was to isolate and phenotypically characterised lactic acid bacteria (LAB) from samples of raw (cow, goat) and traditional fermented milk product (nono).The assessed characteristics of LAB as indexed in Bergeys Manual of Determinative Bacteriology are cellul...
Open access
Research Article10.9734/sajrm/2019/v5i1-230119
The aim of this study was to identify and evaluate the physiological studies of lactic acid bacteria from native raw cow milk. Cow milk samples were collected purposively from four different locations in Ibadan. The proximate analysis, pH and acidity of the milk samples were exam...
Open access
Research Article10.9734/jamb/2020/v20i730267