The potential of lemon juice-ogi steep liquor mixtures in the reduction of Listeria monocytogenes contamination of ready-to-eat vegetables

Author:

Ajayeoba Titilayo,Atanda Olusegun,Obadina Adewale,Bankole Mobolaji,Brumbley Steven

Funder

University of North Texas

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. *Ajayeoba, T.A., Atanda, O.O., Obadina, A. O., Bankole, M.O., Brumbley, S.M., Adelowo, O.O. & Popoola, A.R, (Unpublished). Genetic diversity and antibiotic susceptibility pattern of L. monocytogenes isolated in South-Western Nigeria.

2. Studies on the antimicrobial effect of corn steep liquor on some diarrhoea causing organisms;Abdus-Salaam;African Journal of Biotechnology,2014

3. Comparative assessment of fermentation techniques in the processing of fufu, a traditional fermented cassava product;Achi;Pakistan Journal of Nutrition,2006

4. Antibacterial activity of microorganisms isolated from the liquor of fermented maize Ogi on selected diarrhoeal bacteria;Adebolu;Journal of Medicine and Medical Sciences,2012

5. Evaluation of prophylactic and therapeutic properties of Ogi in rabbits infected with Salmonella typhi;Aderiye;International Food Research Journal,2013

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