Characterization and antimicrobial activities of lactic acid bacteria isolated from selected Nigerian traditional fermented foods
May 2022 - Vol 21 Num. 5
For production and preservation of traditional fermented foods, the genera, lactic acid bacteria (LAB) have been used. This study was carried out to determine the characteristics and the antimicrobial activities of lactic acid bacteria isolated from selected Nigerian traditional fermented foods. Changes in pH and...
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Characterization and antimicrobial activities of lactic acid bacteria isolated from selected Nigerian traditional fermented foods
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