Isolation of bacteriocin - producing lactic acid bacteria from 'Ugba' and 'Okpiye', two locally fermented nigerian food condiments
Author:
Affiliation:
1. University of Nigeria, Nigeria
Publisher
FapUNIFESP (SciELO)
Subject
Multidisciplinary
Link
http://www.scielo.br/pdf/babt/v56n1/13.pdf
Reference26 articles.
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2. Proximate composition and functional properties of Prosopis africana seed flour;Achi OK;J Manage Technol,1999
3. Some nutritional composition and functional properties of Prosopis africana;Aremu MO;Bangledesh J Sci Indust Res,2007
4. Isolation of bacteriocin: producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity;Bromberg R;Braz J Microbiol,2004
5. Leuconostoc carnosum 4010 has the potential for use as a protective culture for vaccum - packed meats: culture isolation, bacteriocin identification and mean application experiments;Budde BB;Int J Food Microbiol,2003
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