Antibacterial Activity of Cell-Free Culture Supernatant of Bacterioci-nogenic Pediococcus pentosaceus IO1 against Staphylococcus aureus Inoculated in Fruit Juices
IA Adesina, YD Oluwafemi - Journal of food quality …, 2022 - publish.kne-publishing.com
Background: Staphylococcus aureus is a major food-borne pathogen worldwide and a
frequent contaminant of fruit juices. This study aimed to evaluate the antibacterial activity of …
frequent contaminant of fruit juices. This study aimed to evaluate the antibacterial activity of …
[PDF][PDF] Inhibitory properties of lactic acid bacteria against moulds associated with spoilage of bakery products
IA Adesina, AO Ojokoh, DJ Arotupin - Adv. Microbiol, 2017 - unimed.edu.ng
Aim: To evaluate the potentiality of LAB strains isolated from different fermented products to
inhibit moulds associated with spoilage of bakery products. Methodology: Lactic acid …
inhibit moulds associated with spoilage of bakery products. Methodology: Lactic acid …
[PDF][PDF] EFFECT OF pH AND HEAT TREATMENT ON BACTERIOCIN ACTIVITY OF
IA Adesina, KE Enerijiofi - researchgate.net
Three lactic acid bacterial (LAB) strains; Pediococcus pentosaceus IO1, Tetragenococcus
halophilus PO9, and Lactobacillus cellobiosus BE1 isolated from different traditionally …
halophilus PO9, and Lactobacillus cellobiosus BE1 isolated from different traditionally …
[引用][C] Effect of pH and heat treatment on bacteriocin activity of Pediococcus pentosaceus IO1, Tetragenococcus halophilus PO9 and Lactobacillus cellobiosus BE1
IA Adesina, KE Enerijiofi - SAU Science-Tech Journal, 2016