Effect of bacteriocins from lactic acid bacteria obtained from Zea mays-based “ Ogi ” on foodborne bacteria from contaminated cabbage

The objective of this work was to evaluate the effect of bacteriocins from lactic acid bacteria (LAB) in Zea mays-based Ogi on some foodborne bacteria contaminating cabbage in Abakaliki, Nigeria. Ten (10) samples (5 samples of Z. mays-based Ogi and 5 samples of suspected contaminated cabbage heads) were aseptically collected and analyzed using standard microbiological methods. Five different...
Source: African Journal of Microbiology Research - Category: Microbiology Source Type: research