• Advantages of traditional lactic acid bacteria fermentation of food in Africa

    Lactic acid bacteria (LAB) are a large group of closely related bacteria that have similar properties such as lactic acid production, which is an end product of the fermentation. LAB include Lactobacillus, Lactococus, Streptococcus and Leuconostoc species. LAB fermentation is a common way of preparing food traditionally in Africa. Some of the traditionally fermented foods in Africa include maize porridge,…

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  • Antifungal free fatty acids: A Review

    Fatty acids are known to possess antibacterial, antimalarial and antifungal activity. The development of resistance of microbes, including fungi and yeasts, towards antimicrobial agents already in use, necessitates the search for alternative antimicrobials, including fatty acids and their derivatives (e.g. methylated and hydroxyl fatty acids). Although fatty acids may not be as effective as chemical fungicides, they pose less environmental…

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