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

Bio-preservation of Nigerian soft-white cheese in submerged consortium of bacteriocinogenic lactic acid bacteria culture

Mohammed S. S. D.
  • Mohammed S. S. D.
  • Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Kaduna State, Nigeria.
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Wartu J. R.
  • Wartu J. R.
  • Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Kaduna State, Nigeria.
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Aminu A. H.
  • Aminu A. H.
  • Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Kaduna State, Nigeria.
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David A. A. D.
  • David A. A. D.
  • Department of Sciences, College of Nursing and Midwifery, Kafanchan, Kaduna State, Nigeria.
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Musa B. J.
  • Musa B. J.
  • WHO National/ITD Laboratory, UMTH, Maiduguri, Borno State, Nigeria.
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  •  Received: 18 August 2016
  •  Accepted: 22 December 2017
  •  Published: 31 January 2018

How to cite this article

APA /
Mohammed, S. S. D., Wartu, J. R., Aminu, A. H., David, A. A. D., & Musa, B. J. (2018). Bio-preservation of Nigerian soft-white cheese in submerged consortium of bacteriocinogenic lactic acid bacteria culture. African Journal of Biotechnology , 17(5), 118-125.
Chicago /
Mohammed S. S. D., Wartu J. R., Aminu A. H., David A. A. D. and Musa B. J.  . "Bio-preservation of Nigerian soft-white cheese in submerged consortium of bacteriocinogenic lactic acid bacteria culture." African Journal of Biotechnology 17, no. 5 (2018): 118-125.
MLA /
Mohammed S. S. D., et al. "Bio-preservation of Nigerian soft-white cheese in submerged consortium of bacteriocinogenic lactic acid bacteria culture." African Journal of Biotechnology 17.5 (2018): 118-125.
DOI /
https://doi.org/10.5897/AJB2016.15619
URL /
https://academicjournals.org/journal/AJB/article-abstract/027D70055814

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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