SCREENING OF LACTIC ACID BACTERIA FROM SUDANESE FERMENTED FOODS FOR BACTERIOCIN PRODUCTION

SCREENING OF LACTIC ACID BACTERIA FROM SUDANESE FERMENTED FOODS FOR BACTERIOCIN PRODUCTION

Forty isolates of lactic acid bacteria (LAB) were isolated from different types of fermented foods consumed in Sudan. Phenotypic tests revealed that all isolates were homofermentative LAB. Twenty-four isolates produced inhibitory substances primarily active against Staphylococcus aureus ATCC 2818 an...

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Bibliographic Details
Main Authors:	Yasmeen Y. A. Elyas, Nuha M. E. Yousif, Isam A. Mohamed Ahmed
Format:	Article
Language:	English
Published:	Slovak University of Agriculture 2015-04-01
Series:	Journal of Microbiology, Biotechnology and Food Sciences
Subjects:	Antimicrobial activity bacteriocin dodery lactic acid bacteria Sudanese fermented foods
Online Access:	http://www.jmbfs.org/wp-content/uploads/2015/04/jmbfs-0795-elyas.pdf

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