Characterization of Bacteriocin-like Substances - Izuchukwu, Ngozi
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Seafood permits the transmission of many bacterial pathogens. With the expansion of demand for seafood products, there has been considerable challenges related to preservation/spoilage. The demand for high quality and safe food is growing. This includes food without chemical preservatives. The use of of lactic acid bacteria (LAB) and their antibacterial substances for biopreservation and to improve the microbiological safety of food is in vogue. Therefore, the main objective of this study is to evaluate the inhibitory spectra of lactic acid bacteria against food-borne pathogens and food spoilage organisms.…mehr

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Produktbeschreibung
Seafood permits the transmission of many bacterial pathogens. With the expansion of demand for seafood products, there has been considerable challenges related to preservation/spoilage. The demand for high quality and safe food is growing. This includes food without chemical preservatives. The use of of lactic acid bacteria (LAB) and their antibacterial substances for biopreservation and to improve the microbiological safety of food is in vogue. Therefore, the main objective of this study is to evaluate the inhibitory spectra of lactic acid bacteria against food-borne pathogens and food spoilage organisms.
Autorenporträt
La dott.ssa Ngozi Izuchukwu si è laureata presso l'Università della Nigeria, Nsukka, con una laurea in Microbiologia/Chimica. Ha conseguito un master in microbiologia alimentare presso l'Università di Port Harcourt, in Nigeria. Ha conseguito un dottorato in Microbiologia presso l'Institute of Aquaculture, School of Natural Sciences, University of Stirling, Scozia, Regno Unito.