lactic acid bacteria.

Effect of Starter Addition on the Physicochemical, Microbiological and Sensory Characteristics of Pasteurized Milk White Cheese (Gibna bayda)

Hanaa M. A. Salih & Mohamed O. M. Abdalla · Asian Food Science Journal · 2020

Aims: This study was conducted to determine the effect of starter culture addition on the physicochemical, microbiological and sensory characteristics of white cheese (Gibna Bayda) during the storage period (5°C/ 45 days). Methodology: Two treatments were prepared: Treatment 1 (T...

Open access Research Article 10.9734/afsj/2020/v15i430159

Effect of Bacteriocinogenic Pediococcus pentosaceus IO1 Strain and Its Bacteriocin on Growth Performance and Intestinal Microbiota of Albino Rat

I. A. Adesina, A. O. Ojokoh & D. J. Arotupin · Microbiology Research Journal International · 2016

Aims: To study the effect of bacteriocinogenic Pediococcus pentosaceus IO1 strain and its bacteriocin on the growth performance and intestinal microbiota composition of male albino rats, using faeces as a surrogate. Place and Duration of Study: Department of Microbiology, Federal...

Open access Research Article 10.9734/BMRJ/2016/24074

Isolation and Molecular Characterization of Lactic Acid Bacteria Isolated from Fresh Fruits and Vegetables Using Nested PCR Analysis

E. C. Emerenini, O. R. Afolabi, P. I. Okolie & A. K. Akintokun · Microbiology Research Journal International · 2013

Aims: The study investigated the diversity and identities of Lactic Acid Bacteria (LAB) isolated from different fresh fruits and vegetables using Molecular Nested PCR analysis with the view of identifying LAB with anti-microbial potentials. Study Design: Nested PCR approach was u...

Open access Research Article 10.9734/BMRJ/2013/2520