Isolation of Antifungal Lactic Acid Bacteria (LAB) from “Kunu” against Toxigenic Aspergillus flavus

The antifungal activity of isolated lactic acid bacteria (LAB) from a locally fermented cereal, “Kunu”, was tested against toxigenic Aspergillus flavus. The liquid refreshment, “Kunu”, was prepared under hygienic condition using millet, sorghum, and the combination of the two grains. The antifungal...

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Detalles Bibliográficos
Autores principales: Olonisakin, Oluwafunmilayo Oluwakemi, Jeff-Agboola, Yemisi Adefunke, Ogidi, Clement Olusola, Akinyele, Bamidele Juliet
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2017
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5503423/
https://www.ncbi.nlm.nih.gov/pubmed/28702431
http://dx.doi.org/10.3746/pnf.2017.22.2.138

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5503423/
https://www.ncbi.nlm.nih.gov/pubmed/28702431
http://dx.doi.org/10.3746/pnf.2017.22.2.138

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