October 2018

Bio-preservative potential of lactic acid bacteria metabolites against fungal pathogens

Bio-preservative potential of the secondary metabolites produced by lactic acid bacteria (LAB) isolated from fermented cassava was assessed against fungal pathogens associated with spoilage of fresh fruits and vegetables. Twenty LAB isolates were identified according to standard morphological and biochemical methods and ten were subjected to phenotypic and genotypic identifications. The metabolites produced were tested...

Author(s): Awah, J. I., Ukwuru, M. U., Alum, E. A. and Kingsley, T. L.