Abdulkadir Musliu

Exploitaton of the Functional Properties of Leuconostoc mesenteroides and Lactobacillus plantarum as Probiotic using Soyabeans Flour as Vehicle

Abdulkadir Musliu, Muhammed Yusuf & Sulaimon Adebisi · Microbiology Research Journal International · 2021

Lactic acid bacteria produce a variety of antimicrobial compounds such as acetic acid, hydrogen peroxide, diacetyl on them as a natural competitive means to overcome other microorganism sharing the same niche. Seven different strains of Leuconostoc mesenteroides and Lactobacillus...

Open access Research Article 10.9734/mrji/2021/v31i430313

In Vivo Evaluation of Soya Beans Flour Fermented with Lactic Acid Bacteria as a Potential Probiotic Food

Abdulkadir Musliu, Muhammed Yusuf & Sulaimon Adebisi · Microbiology Research Journal International · 2021

This research work was carried out to determine the in vivo antibacterial potential of soya beans flour fermented with lactic acid bacteria. This research focused on the feeding trial of formulated feed made of soya bean fermented for 72 hours with lactic acid bacteria (Leuconost...

Open access Research Article 10.9734/mrji/2021/v31i430310

Biochemical Changes and Sensory Evaluation of Soy Iru Produced Using Starter Culture

Afolabi Folake Titilayo & Abdulkadir Musliu · Microbiology Research Journal International · 2016

Soybean (Glycine max L.) was processed into iru using Bacillus subtilis SBI 13 and Leuconostoc mesenteroides as starter culture and calabash as fermenting container. The fermenting soya beans were analysed for pH and titratable acidity, free amino acids and total soluble sugar. T...

Open access Research Article 10.9734/BMRJ/2016/26159