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September 12, 2024Deleted Journal

Production and characterization of bacteriocin from lactic acid bacteria isolated from fermented food products

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Authors

LAL. A. AbiomFIFrancis Sopuruchukwu IreUniversity of Port HarcourtIAIhuoma AhaotuUniversity of Port Harcourt

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Cite This Study

Abiom et al. (2024) studied this question.

synapsesocial.com/papers/68e58cb9b6db6435875281cahttps://doi.org/10.4314/sa.v23i3.10
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Production of crude bacteriocins by selected lactic acid bacteria isolated from some fermented foods2024 · 3 citations
  2. 2Isolation and Optimization of Bacteriocin-Producing Lactic Acid Bacteria from Nigerian Fermented Foods2026
  3. 3Effect Of Process Parameters On Bacteriocin Extraction From Lactic Acid Bacteria (LAB) Isolated From Fermented Sugarcane Juice Samples Collected From Local Vendors Of Jammu (J&K) Region2024
  4. 4Isolation and Characterization of Bacteriocin-Producing Lacticaseibacillus rhamnosus XN2 from Yak Yoghurt and Its Bacteriocin2022 · 36 citations
  5. 5Optimization of bacteriocin production by Lactobacillus rhamnosus CW40: exploring its therapeutic and antibacterial scope2025 · 6 citations