Isolation And Identification Of Lactic Acid Bacteria From Meat
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ABSTRACT
This study was aimed at isolating and identifying lactic acid bacteria (LAB) from raw beef meat, with a view to identify isolates that may be useful in biopreservation of food. The isolates were subjected to physiological and biochemical test in other to determine their p.henotypic identities. Nine LAB isolates where presumptively identified from raw beef which include Lactobacillus fermentum (n =2). L. sakei (n = 2). 1.. plantarum (n = 3). L. paracasei (n = 2). From available literature it can be concluded that none of the LAB isolates may be useful as starter cultures in the preservation of food products.
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APA
CHIANAGHIEMEJOM, S. N. (2021). Isolation And Identification Of Lactic Acid Bacteria From Meat. Michael Okpara University of Agriculture. Retrieved June 7, 2026, from http://repository.mouau.edu.ng/works/isolation-and-identification-of-lactic-acid-bacteria-from-meat-7-2
MLA
CHIANAGHIEMEJOM, SOKWAIBE N. "Isolation And Identification Of Lactic Acid Bacteria From Meat." Michael Okpara University of Agriculture, 11 Aug. 2021, http://repository.mouau.edu.ng/works/isolation-and-identification-of-lactic-acid-bacteria-from-meat-7-2. Accessed June 7, 2026.
Chicago
CHIANAGHIEMEJOM, SOKWAIBE N. "Isolation And Identification Of Lactic Acid Bacteria From Meat." Michael Okpara University of Agriculture (2021). Accessed June 7, 2026. http://repository.mouau.edu.ng/works/isolation-and-identification-of-lactic-acid-bacteria-from-meat-7-2