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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Bibliographic Details
Published in:Prev Nutr Food Sci
Main Authors: Olonisakin, Oluwafunmilayo Oluwakemi, Jeff-Agboola, Yemisi Adefunke, Ogidi, Clement Olusola, Akinyele, Bamidele Juliet
Format: Artigo
Language:Inglês
Published: The Korean Society of Food Science and Nutrition 2017
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Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC5503423/
https://ncbi.nlm.nih.gov/pubmed/28702431
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2017.22.2.138
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