[1]Sangodare, A. O., *[2]Omotoso, I. O., 1Omotoso, O. G., and 3Samuel, T. A.
1Department of Science Laboratory Technology, Faculty of Pure and Applied Sciences, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria
2Department of Environmental Health Science, Faculty of Basic Medical Science, Ajayi Crowther University, Oyo, Oyo State, Nigeria
3Department of Microbiology, Faculty of Life Science, University of Ilorin, Ilorin, Nigeria *Correspondence to: omotosoifeoluwa@gmail.com; +2348068193274
Abstract:
Background: Lactic acid bacteria (LAB) from dairy sources are known to produce bacteriocins with promising antimicrobial properties. The variations in their preservative effectiveness and stability under different environ- mental conditions create a gap in knowledge. This study aimed to produce bacteriocin and determine their stability properties of bacteriocin isolated from lactic acid bacteria indigenous to selected fermented diary (cheese and ‘Nunu’) within Ilorin metropolis. Continue reading “Preservative potentials and stability of bacteriocin-producing lactic acid bacteria of dairy origins”

