A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2019; you can also visit the original URL.
The file type is
Adhesion Abilities of Lactobacillus Plantarum Strains Isolated from Nigerian Fermented Maize Food - Akamu
Journal of Food Research
Two strains of Lactobacillus plantarum isolated from akamu a Nigerian fermented maize food were investigated for probiotic potential based on: adhesion to hydrocarbons (hydrophobicity), porcine mucin and epithelial cell models. Gelatinase and haemolytic activities of the L. plantarum isolates were also studied. Adhesions to mono polar solvents (>22%) were significantly (p≤0.05) higher than the n-alkanes (<13%) with significant maximal affinity (35%) for chloroform an acidic solvent. The generaldoi:10.5539/jfr.v6n5p50 fatcat:wmkmgofrtrh57gbfugii2pqcoe