In vitro antimicrobial characteristics of bacteriocin- producing Lactobacillus strains from Nigerian indigenous fermented foods

Adenike A.O. Ogunshe; Mopelola A. Omotoso; J. Adeleye Adeyeye

doi:10.5897/AJB2007.000-2028

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12487

Full Length Research Paper

In vitro antimicrobial characteristics of bacteriocin- producing Lactobacillus strains from Nigerian indigenous fermented foods

Adenike A.O. Ogunshe1*, Mopelola A. Omotoso2 and J. Adeleye Adeyeye3

Applied Microbiology and Infectious Diseases unit, Department of Botany and Microbiology, University of Ibadan, Ibadan, Nigeria. Department of Chemistry, University of Ibadan, Ibadan, Nigeria. Microbiology and Virology Unit. Laboratory Technology Training School, University of Ibadan, Ibadan, Nigeria.
Email: [email protected]

Article Number - 760A01812922
Vol.6(4), pp. 445-453 , February 2007
https://doi.org/10.5897/AJB2007.000-2028

Accepted: 17 September 2005
Published: 19 February 2007

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