In vitro screening for human probiotic potentials of Lactobacillus tucceti CECT 5920 and Lactobacillus mindensis TMW isolated from Nigerian Fermented foods
In vitro Probiotic potentials of Lactic acid bacteria (LAB) isolated from traditional fermented foods namely: ugba, ogi, fermenting cassava and kunu-zaki were studied. Twenty five (25) samples each of the four types of fermented foods were serially diluted in sterile peptone water 0.1ml aliquots of...
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| Format: | Article |
| Language: | English |
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Faculty of Biosciences
2019-09-01
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| Series: | The Bioscientist |
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| Online Access: | https://bioscientistjournal.com/index.php/The_Bioscientist/article/view/3 |