Phenotypic characterisation and assessment of the inhibitory potential of Lactobacillus isolates from different sources
VO Oyetayo - African journal of biotechnology, 2004 - ajol.info
Six strains of Lactobacillus spp. were isolated from fermenting corn slurry, fresh cow milk,
and the faeces of pig, albino rat, and human infant. Their inhibitory action was tested against …
and the faeces of pig, albino rat, and human infant. Their inhibitory action was tested against …
[PDF][PDF] Phenotypic characterisation and assessment of the inhibitory potential of Lactobacillus isolates from different sources
VO Oyetayo - African Journal of Biotechnology, 2004 - pdfs.semanticscholar.org
The use of chemical preservatives and salt in foods is being frowned at because of their
probable adverse effects on the health of consumers. However, lowering of the salt content …
probable adverse effects on the health of consumers. However, lowering of the salt content …
Phenotypic characterisation and assessment of the inhibitory potential of Lactobacillus isolates from different sources.
VO Oyetayo - 2004 - cabidigitallibrary.org
Six strains of Lactobacillus spp. were isolated from fermenting corn slurry, fresh cow milk,
and the faeces of pig, albino rat, and human infant. Their inhibitory action was tested against …
and the faeces of pig, albino rat, and human infant. Their inhibitory action was tested against …
[PDF][PDF] Phenotypic characterisation and assessment of the inhibitory potential of Lactobacillus isolates from different sources
VO Oyetayo - African Journal of Biotechnology, 2004 - ajol.info
The use of chemical preservatives and salt in foods is being frowned at because of their
probable adverse effects on the health of consumers. However, lowering of the salt content …
probable adverse effects on the health of consumers. However, lowering of the salt content …
[PDF][PDF] Phenotypic characterisation and assessment of the inhibitory potential of Lactobacillus isolates from different sources
VO Oyetayo - African Journal of Biotechnology, 2004 - researchgate.net
The use of chemical preservatives and salt in foods is being frowned at because of their
probable adverse effects on the health of consumers. However, lowering of the salt content …
probable adverse effects on the health of consumers. However, lowering of the salt content …
[PDF][PDF] Phenotypic characterisation and assessment of the inhibitory potential of Lactobacillus isolates from different sources
VO Oyetayo - African Journal of Biotechnology, 2004 - academia.edu
The use of chemical preservatives and salt in foods is being frowned at because of their
probable adverse effects on the health of consumers. However, lowering of the salt content …
probable adverse effects on the health of consumers. However, lowering of the salt content …
[PDF][PDF] Phenotypic characterisation and assessment of the inhibitory potential of Lactobacillus isolates from different sources
VO Oyetayo - African Journal of Biotechnology, 2004 - academicjournals.org
The use of chemical preservatives and salt in foods is being frowned at because of their
probable adverse effects on the health of consumers. However, lowering of the salt content …
probable adverse effects on the health of consumers. However, lowering of the salt content …
Phenotypic characterisation and assessment of the inhibitory potential of Lactobacillus isolates from different sources
VO Oyetayo - tspace.library.utoronto.ca
Six strains of Lactobacillus spp. were isolated from fermenting corn slurry, fresh cow milk,
and the faeces of pig, albino rat, and human infant. Their inhibitory action was tested against …
and the faeces of pig, albino rat, and human infant. Their inhibitory action was tested against …
[PDF][PDF] Phenotypic characterisation and assessment of the inhibitory potential of Lactobacillus isolates from different sources
VO Oyetayo - African Journal of Biotechnology, 2004 - scholar.archive.org
The use of chemical preservatives and salt in foods is being frowned at because of their
probable adverse effects on the health of consumers. However, lowering of the salt content …
probable adverse effects on the health of consumers. However, lowering of the salt content …
[PDF][PDF] Phenotypic characterisation and assessment of the inhibitory potential of Lactobacillus isolates from different sources
VO Oyetayo - African Journal of Biotechnology, 2004 - academicjournals.org
The use of chemical preservatives and salt in foods is being frowned at because of their
probable adverse effects on the health of consumers. However, lowering of the salt content …
probable adverse effects on the health of consumers. However, lowering of the salt content …