Figure 1. pH of sterile ground maize slurries fermented by co-inoculation of L. plantarum strains (NGL5, NGL7 and LpTx) and E. coli NCTC 11560 at 22 and 30°C


Inhibitory Activity of Lactobacillus plantarum Strains from Akamu - A Nigerian Fermented Maize Food against Escherichia coli

Patience C. Obinna-Echem

American Journal of Food Science and Technology. 2015, 3(5), 118-125 doi:10.12691/ajfst-3-5-1