Open AccessShelf life extension study of ogi and fufu using bacteriocin isolated from Lactobacillus acidophilus of fermented dairy products
Author(s) -
Luciano Vio,
A. Ajibade G.,
Buhari Lawal Yerima,
Joseph Appah
Publication year - 2017
Publication title -
african journal of microbiology research
Language(s) - English
Resource type - Journals
ISSN - 1996-0808
DOI - 10.5897/ajmr2017.8620
Subject(s) - food spoilage , shelf life , preservative , food science , bacteriocin , fermentation in food processing , lactobacillus acidophilus , lactic acid , fermentation , bacteria , antimicrobial , biology , microbiology and biotechnology , probiotic , genetics
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