Assessment of the protective culture potential of the Lactococcus lactis Ganee-5 strain as a preservative against spoilage bacteria in tomato pastes

Author:

AJAO Abdullahi,ALASİNRİN Ganiyat

Publisher

International Society of Academicians

Subject

General Medicine

Reference52 articles.

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2. Adebayo-Tayo, B.C. and Onilude, A.A. (2008). Screening of lactic acid bacteria strains isolates from some Nigeria fermented foods for EPS production. World Applied Sciences Journal 4(5): 741-47.

3. Adubofuor, J., Aman Kwah, E.A., Arthur, B.S. and Appiah, F. (2010). Comparative study related to physicochemical properties and sensory qualities of tomato juice and cocktail juice produced from oranges, tomatoes and carrots. African Journal of Food Science, 4 (7): 427-433.

4. Agharkar, M. S., Kochrekar S.T., Hidouri, D. F. and Azeez, M. A. (2014). Trends in green reduction of grapheme oxides, issues and challenges: A Review.Resources Bulletin, 59: 323- 324.

5. Ahmed, F.A., Sipes, B. S., Anne, M. and Alvarez, A.M. (2017). Postharvest diseases of tomato and natural products for disease management. African Journal of Agricultural research, 12 (9): 684-691.

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