Characterization of Bacteriocin-like Substances

Zusatztext

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.

Autorenportrait

Dr Ngozi Izuchukwu graduated from the University of Nigeria, Nsukka with a B.Sc in Microbiology/Chemistry. She obtained an M.Sc in Food Microbiology from the University of Port Harcourt, Nigeria. She had a doctorate degree in Microbiology, from the Institute of Aquaculture, School of Natural Sciences, University of Stirling, Scotland, UK.

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