Effect of Varied Culture Conditions on Bacteriocin Production of Four Lactobacillus species Isolated from Locally Fermented Maize (Ogi)

Onwuakor; Onwuakor Chijioke Ethel

Authors

Onwuakor
Onwuakor Chijioke Ethel

Keywords:

bacteriocin, optimum, varied, culture, condition, fermented, maize, ogi

Abstract

Abstract not found

Downloads

How to Cite

Effect of Varied Culture Conditions on Bacteriocin Production of Four Lactobacillus species Isolated from Locally Fermented Maize (Ogi). (2014). Global Journal of Medical Research, 14(31), 7-12. https://medicalresearchjournal.org/index.php/GJMR/article/view/

Download Citation

References

H. Abdulmumeen, A. Risikat, A. Sururah (2012) Food: Its preservatives, additives and applications. 1, 36-47.

F. Francis (2000) Pioneer in Food Sciences and Quality.

Savadogo A, Quattara CAT, Bassole SA (2006) Bacteriocin and lactic acid bacteria, a mini review. 5(9), 678-683.

De Vuyst, L., Leroy (2007) Bacteriocins from lactic acid bacteria: production, Purification and food Applications Journal of Molecular Microbiology and Biotechnology. 13, 194-199.

R. Ross, S. Morgan, C. Hill (2002) Preservation and fermentation: Past, present and future International Journal of Food Microbiology. 79, 3-6.

M. El-Ziney, J. Debevere, M. Jakobsen, Reuterin (2000) Natural Food Antimicrobial Systems. 567-587.

Holtzel A, Ganzle MG, Nicholson GJ, Hammes G (2000) The First Low Molecular Weight Antibiotic from Lactic Acid Bacteria: Reutericyclin, a New Tetramic Acid. 39(15), 2766-2768. https://doi.org/10.1002/1521-3773(20000804)39:15

J. Magnusson, J. Schnurer (2001) Lentibiotics: Structure, biosynthesis and mode of action FEMS Microbiology Reviews. 25, 285-308.

Galvez A, Abriouel H, Lopez NB (2007) Bacteriocin-based strategies for food biopreservation. 120(1-2), 51-70. https://doi.org/10.1016/j.ijfoodmicro.2007.06.001

M. Adams, Moss MO (1995) Food Microbiology. 227-239.

Amakoromo ER (2011) Indigenous Fermented Foods of Nigeria: Processing, composition and Improvement. 57-65.

P. Ozoh, Z. Kuyanbana (1995) Microbial quality of pap prepared from cereals sold in Bauchi markets, Nigeria. 5, 133-141.

Marero LM, Pagumo EM, Aguinaldo AR, Homma S (1989) Nutritional characteristics of weaning foods prepared from germinated cereals and legumes J Food Sci. 53(5), 1399-1402. https://doi.org/10.1111/j.1365-2621.1988.tb09286.x

Mbakwem- C, Udemgba G (2012) Microbiological quality of untreated and salt-treated Ogi (Akamu) kept at room temperature. 10(8), 26-29.

I. Akinrele (1970) Fermentation studies on maize during the preparation of a traditional African Starch-cake food J Sci Food Agric. 21(12), 619-625. https://doi.org/10.1002/jsfa.2740211205

Odunfa SA (1985) African fermented foods. 25-42.

Axelsson L. (2004) Lactic acid bacteria: classification and physiology. 1-66.

Schillinger U, Lucke FK (1989) Antibacterial activity of Lactobacillus sake isolated from meat. 55(8). https://doi.org/10.1128/aem.55.8.1901-1906.1989

Aao Ogunshe, M. Omotoso, A. Adeyeye (2007) In vitro antimicrobial characteristics of bacteriocin - producing Lactobacillus strains from Nigerian indigenous fermented foods African Journal of Biotechnology. 2(8), 219-227.

Sarika AR, Lipton MS (2010) Bacteriocin production by new isolate of Lactobacillus rhamnosus GP1 under different culture conditions. 25(5), 291-297.

S. Aly, A. Cheik, I. Ouattara, H. Bassole, S. Alfred (2004) Antimicrobial activities of lactic acid bacteria strains isolated from Burkina Faso fermented milk Pakistan Journal of Nutrition. 3(3), 174-179.

B. Sourav, D. Arijit (2010) Study of Physical and cultural Parameters on the bacteriocins produced by lactic acid bacteria Isolated from Traditional Indian fermented Foods American Journal of Food Technology. 5(2), 111-120.

A. Karaoglu, A. Faruk, S. Kilic, A. Kilic (2003) Antimicrobial activity and characteristics of bacteriocins produced by vaginal lactobacilli Turkish Journal of Medical Sciences. 33, 7-13.

R. Divakara, B. Manjunatha, P. (2010) Lactic acid bacteria as probiotics: Role in human health Research Reviews in Biomedicine and Biotechnology. 1(1), 1-5.

Zhao C, Beilei G, Vilena J, Sudler R, Yeh E, Zhao S, White DG, Wagner A (2000) Prevalence of Campylobacter spp., Escherichia coli and Salmonella serovars in retail chicken, turkey, pork and beef from the greater Washington DC area Applied and Environmental Microbiology. 67(12), 5431-5436. https://doi.org/10.1128/aem.67.12.5431-5436.2001

Onwuakor CE, Ukaegbu-Obi KM (2014) Synergistic Bio-preservative Effects of Vernonia amygdalina Leaves and Sacoglottis gabonensis Stem Bark on Palm Wine from Elaeis guineensis and Raphia hookeri from Uturu, Nigeria." American Journal of Microbiological Research. 2(3), 105-109.

Adenike Ogunshe, Abiodun Ayodele, Iheanyi Okonko (2005) Microbial Studies on Aisa: A Potential Indigenous Laboratory Fermented Food Condiment from Albizia saman (Jacq.) F. Mull. 5(1), 51-58. https://doi.org/10.3923/pjn.2006.51.58

H. Okereke, O. Achi, U. Ekwenye, F. Orji (2012) Antimicrobial properties of probiotic bacteria from various sources African Journal of Biotechnology. 11(39), 9416-9421.

Schnurer J, Magnusson J (2005) Antifungal lactic acid bacteria as bio-preservatives Trends in Food Science and Technology. 16(1-3), 70-78. https://doi.org/10.1016/j.tifs.2004.02.014

Luca Settanni, Aldo Corsetti (2008) Application of bacteriocins in vegetable food bio-preservation International Journal of Food Microbiology. 121(2), 123-138. https://doi.org/10.1016/j.ijfoodmicro.2007.09.001