01.12.2020.
Research paper
Assessment of nutritional composition and antifungal potential of bacteriocinogenic lactic acid bacteria from 'Kati' against toxigenic Aspergillus flavus
In this study, the nutrient contents of "Kati", a fermented cereal-based food, was revealed and antifungal activity of bacteriocin producing lactic acid bacteria (LAB) from "Kati" was assessed against aflatoxigenic Aspergillus flavus (A. flavus). The protein content (9.29%) of "Kati" was higher than (p < 0.05) wet milled-fermented sorghum (6.17%...
By Gabriel Oladimeji, Ogidi Olusola, Olaniyi Oladiti, Bamidele Akinyele