Challenge Test to Assess the Microbial Inhibitory Potential of Lactic Acid Bacteria in Ice-Kenkey

Challenge Test to Assess the Microbial Inhibitory Potential of Lactic Acid Bacteria in Ice-Kenkey

Foods fermented by lactic acid bacteria (LAB) are considered safer and healthier due to LAB’s ability to inhibit pathogen growth and produce bioactive compounds. The study aimed to evaluate the antimicrobial potential of lactic acid bacteria (LAB) in ice-kenkey, a chilled Ghanaian fermented maize be...

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Bibliographic Details
Main Authors:	Amy Atter, Michael Amoo-Gyasi, Richard Yaw Otwey, Felix Afotey, Angela Parry-Hanson Kunadu, Wisdom Amoa-Awua
Format:	Article
Language:	English
Published:	Wiley 2024-01-01
Series:	Journal of Food Quality
Online Access:	http://dx.doi.org/10.1155/2024/7564441
Tags:	Add Tag No Tags, Be the first to tag this record!

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