Lactobacillus plantarum

Assessment of Cooked Ready-To-Eat Fermented Cassava Product Marketed in Enugu State, Nigeria: Microbial Quality, Aflatoxin Occurrence, and Cyanide Levels

Ujunwa Felicia Nwachukwu, Ijeoma Chinenye Chioke & Oluchi Sandra Okolie · Microbiology Research Journal International · 2026

Cooked ready-to-eat fermented cassava products (akpu/fufu) are widely consumed in Nigeria because they are affordable and constitute an important source of dietary energy. However, contamination during processing, storage, transportation, and marketing may compromise their microb...

Open access Research Article 10.9734/mrji/2026/v36i81770

Bacteriocin Production by Lactobacillus plantarum NRIC 0383, Measured in Terms of Its Antagonistic Activity against Bacteria Pathogens of Selected Vegetables

T. A. Ihum, C. C. Iheukwumere, I. O. Ogbonna & G. M. Gberikon · Microbiology Research Journal International · 2019

This study was carried out to measure the optimum condition for Bacteriocin production by Lactobacillus plantarum. Bacteriocin production with the candidate bacterium Lactobacillus plantarum NRIC 0383) was optimized by varying the incubation temperature and adjusting the pH of th...

Open access Research Article 10.9734/mrji/2019/v27i630117

Potential of Probiotic Lactobacillus plantarum 2621 for the Management of Infertility

Praveen Bhandari, Praveen Rishi & Vijay Prabha · Microbiology Research Journal International · 2014

Background: Infertility outcomes may be associated with the infections that would lead to morphological defects of spermatozoa in vitro. The purpose of this work was to investigate the effect of Lactobacillus plantarum 2621 (L. plantarum) on adherence of sperm agglutinating Esche...

Open access Research Article 10.9734/BMRJ/2014/12129