@incollection{,
	
					
					
					80E88839B8C86760B49C3F5EF422C27E
				,
	author={{Onwuakor} and {Onwuakor ChijiokeEthel} and {Onwuakor ChijiokeEthel} and {Michael Okpara University of Agriculture Umudike}},
	journal={{Global Journal of Medical Research}},
	journal={{GJMR}}2249-46180975-588810.34257/GJMR,
	address={Cambridge, United States},
	publisher={Global Journals Organisation}144712
}

@book{b0,
	
	
		,
	title={{Food: Its preservatives, additives and applications}}
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	author={{
			HAAbdulmumeen
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			ANRisikat
		} and {
			ARSururah
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}

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	title={{}}
	
	
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	journal={{International Journal of Chemical and Biological Sciences}}
		
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	year={2012}
		
	

}

@book{b2,
	
	
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	title={{Pioneer in Food Sciences and Quality, In: A Century of Food Science. Institute of Food Technologists}}
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	author={{
			FJFrancis
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	year={2000}
		
	

}

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	title={{Bacteriocin and lactic acid bacteria, a mini review}}
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	author={{
			ASavadogo
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			SABassole Ihn Traore
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	title={{}}
	
	
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	journal={{African Journal of Biotechnology}}
		
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	year={2006}
		
	

}

@incollection{b5,
	
	
		,
	title={{Bacteriocins from lactic acid bacteria: production, Purification and food Applications}}
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	author={{
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			13
			
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	year={2007}
		
	

}

@incollection{b6,
	
	
		,
	title={{Preservation and fermentation: Past, present and future}}
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	author={{
			RPRoss
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			SMorgan
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			CHill
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	journal={{International Journal of Food Microbiology}}
		
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	year={2002}
		
	

}

@book{b7,
	
	
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	author={{
			MGEl-Ziney
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			JDebevere
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			MJakobsen
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			Reuterin
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	title={{Natural Food Antimicrobial Systems}}
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	editor={
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	publisher={CRC Press}
			,
	year={2000}
			
		
	

}

@incollection{b8,
	
	
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	title={{The first low molecular weight antibiotic from lactic acid bacteria: reuterincyclin, a new tetramic acid}}
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	author={{
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			GJNicholson
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			GJung
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			39
			
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	year={2000}
		
	

}

@incollection{b9,
	
	
		,
	title={{Lentibiotics: Structure, biosynthesis and mode of action}}
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	author={{
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	year={2001}
		
	

}

@incollection{b10,
	
	
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	title={{Bacteriocin -based strategies for biopreservation}}
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	author={{
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			HAbriouel
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	journal={{International Journal of Food Microbiology}}
		
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	year={2007}
		
	

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	title={{Food Microbiology}}
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	address={Tyne and Wear, London}
		
	
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	author={{
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	year={2011}
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	publisher={University of Port Harcourt Press}
			
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	address={PH, Nigeria}
		
	

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	title={{Microbial quality of pap prepared from cereals sold in Bauchi markets}}
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	author={{
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	year={2012}
		
	

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@incollection{b16,
	
	
		,
	title={{Fermentation studies on maize during the preparation of a traditional African Starch-cake food}}
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	author={{
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@incollection{b17,
	
	
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	title={{African fermented foods}}
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	author={{
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	booktitle={{Microbiology of Fermented Foods}}
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	editor={
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@incollection{b18,
	
	
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	title={{Lactic acid bacteria: classification and physiology}}
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	author={{
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	booktitle={{Advance in Lactic Acid Bacteria: Microbiological and Functional Aspects}}
				,
	editor={
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	year={2004}
			
		
	

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@incollection{b19,
	
	
		,
	title={{Antibacterial activity of Lactobacillus sakei isolated from meat}}
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	author={{
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	year={1989}
		
	

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@incollection{b20,
	
	
		,
	title={{In vitro antimicrobial characteristics of bacteriocinproducing Lactobacillus strains from Nigerian indigenous fermented foods}}
		,
	author={{
			AaoOgunshe
		} and {
			MAOmotoso
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			AAdeyeye
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	journal={{African Journal of Biotechnology}}
		
			2
			8
			
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	year={2007}
		
	

}

@incollection{b21,
	
	
		,
	title={{Bacteriocin production by new isolate of Lactobacillus rhamnosus GP1 under different culture conditions}}
		,
	author={{
			ARSarika
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			APLipton
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			MSAishwarya
		}}
		
		
	
	
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	journal={{Advance Journal of food Science and Technology}}
		
			25
			5
			
			,
	year={2010}
		
	

}

@incollection{b22,
	
	
		,
	title={{Antimicrobial activities of lactic acid bacteria strains isolated from Burkina Faso fermented milk}}
		,
	author={{
			SAly
		} and {
			ATCheik
		} and {
			IOuattara
		} and {
			HNBassole
		} and {
			STAlfred
		}}
		
		
		
		
	
	
		,
	journal={{Pakistan Journal of Nutrition}}
		
			3
			3
			
			,
	year={2004}
		
	

}

@incollection{b23,
	
	
		,
	title={{Study of Physical and cultural Parameters on the bacteriocins produced by lactic acid bacteria Isolated from Traditional Indian fermented Foods}}
		,
	author={{
			BSourav
		} and {
			DArijit
		}}
		
	
	
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	journal={{American Journal of Food Technology}}
		
			5
			2
			
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	year={2010}
		
	

}

@book{b24,
	
	
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	title={{Antimicrobial activity and characteristics of bacteriocins produced by vaginal lactobacilli}}
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	author={{
			ASKaraoglu
		} and {
			AFaruk
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			SSKilic
		} and {
			AOKilic
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@incollection{b25,
	
	
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	title={{}}
	
	
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	journal={{Turkish Journal of Medical Sciences}}
		
			33
			
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	year={2003}
		
	

}

@incollection{b26,
	
	
		,
	title={{Lactic acid bacteria as probiotics: Role in human health}}
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	author={{
			RDivakara
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	journal={{Research Reviews in Biomedicine and Biotechnology}}
		
			1
			1
			
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	year={2010}
		
	

}

@incollection{b27,
	
	
		,
	title={{Prevalence of Campylobacter spp., Escherichia coli and Salmonella serovars in retail chicken, turkey, pork and beef from the greater Washington DC area}}
		,
	author={{
			CZhao
		} and {
			GBeilei
		} and {
			JVilena
		} and {
			RSudler
		} and {
			EYeh
		} and {
			SZhao
		} and {
			DGWhite
		} and {
			DWagner
		} and {
			AMeng
		}}
		
		
		
		
		
		
		
		
	
	
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	journal={{Applied and Environmental Microbiology}}
		
			66
			
			,
	year={2000}
		
	

}

@incollection{b28,
	
	
		,
	title={{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}}
		,
	author={{
			CEOnwuakor
		} and {
			KMUkaegbu-Obi
		}}
		
	
	
		,
	journal={{American Journal of Microbiological Research}}
		
			2
			3
			
			,
	year={2014}
		
	

}

@book{b29,
	
	
		,
	title={{Microbial studies on Aisa: A potential indigenous fermented food condiment from Albiziz saman}}
		,
	author={{
			AaoOgunshe
		} and {
			AEAyodele
		} and {
			OOkonko
		}}
		
		
		
	

}

@incollection{b30,
	
	
		,
	title={{}}
	
	
		,
	journal={{Pakistan Journal of Nutrition}}
		
			5
			1
			
			,
	year={2005}
		
	

}

@incollection{b31,
	
	
		,
	title={{Antimicrobial properties of probiotic bacteria from various sources}}
		,
	author={{
			HCOkereke
		} and {
			OKAchi
		} and {
			UNEkwenye
		} and {
			FAOrji
		}}
		
		
		
	
	
		,
	journal={{African Journal of Biotechnology}}
		
			11
			39
			
			,
	year={2012}
		
	

}

@book{b32,
	
	
		,
	title={{Antifungal lactic acid bacteria as bio-preservatives. Trends in Food Science and Technology}}
		,
	author={{
			JSchnurer
		} and {
			JMagnusson
		}}
		
		
			,
	year={2005}
			16
			
		
	

}

@incollection{b33,
	
	
		,
	title={{Application of bacteriocins in vegetable food bio-preservation}}
		,
	author={{
			LSettanni
		} and {
			ACorsetti
		}}
		
	
	
		,
	journal={{International Journal of Food Microbiology}}
		
			121
			
			,
	year={2008}
		
	

}