Aims: To isolate and identify bacteriocin-producing lactic acid bacteria from traditionally
fermented products and determine their antibiotic susceptibility pattern. Place and Duration …

Lactic acid bacteria (LAB) commonly used as starter cultures in foods is known to produce
antimicrobial substances such as bacteriocins, hydrogen peroxide and organic acids. They …

Background Researchers have focused on isolating and identifying the bacteriocin
producing lactic acid bacteria from various food systems especially dairy products …

Abstract Background and Objective: Bacteriocin produced by lactic acid bacteria has
received more scientific attention, this is due to its ability to inhibit wide range of spoilage …

Historically, fermentation is one of the oldest methods of food processing and preservation
that has been developed by default rather than by design (Stiles 1996). Through thousands …

Lactobacilli, a genera belonging to Lactic acid bacteria (LAB) are widely applied in fields
related to food, feed, pharmaceuticals and biotechnology. The present study was aimed at …

Lactic acid bacteria (LAB) commonly used as starter cultures in food are known to produce
antimicrobial substances such as bacteriocins, having great potential as food …

Three fermented food samples used for this study were fura, wara and nunu, after collection
and inoculation in peptone water, these samples were kept in refrigerator at 5oC for further …

Background & Objective: Lactic acid bacteria (LAB) are a group of Gram-positive, non-spore
forming, cocci or rod shaped, catalase negative organisms, considered as Generally …

In vitro antimicrobial characteristics of bacteriocin- producing Lactobacillus strains from
Nigerian indigenous fermented foods Page 1 African Journal of Biotechnology Vol. 6 (4), pp …