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- W2162213444 abstract "The probiotic potentials of lactic acid bacteria species isolated from various food sources (nono, ugba, ogiri, kunun-zaki and ogi) were studied. The predominant species among the isolated strains were Lactobacillus bulgaricus, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus brevis, Streptococcus thermophilus Leuconostoc mesenteroides and Pediococcus cerevisiae . They produced bacteriocins that inhibited the growth of Streptococcus aureus, Escherichia coli and Bacillus cereus. L. bulgaricus and L. plantarum were selected for the fermentation of vegetable substrates-carrot, cucumber and tomatoes and cereals-rice and maize for the purpose of studying the suitability of these raw materials for probiotic juice production. The fermentations were carried out at 30°C for 72 h. The lactic acid bacteria had viability counts of 10 9 during storage at 4°C. The minimum pH attained during fermentation of samples was 3.9. The best bacteriocin preservative effect of 90% was observed in maize. Key words: Lactic acid bacteria, tolerance, biotechnological properties, bile, ethanol." @default.
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- W2162213444 date "2012-01-01" @default.
- W2162213444 modified "2023-09-27" @default.
- W2162213444 title "Antimicrobial properties of probiotic bacteria from various sources" @default.
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