Work

Plant-based fermented foods harbor autochthonous lactic acid bacteria with broad antimicrobial activity, bacteriocin diversity, and probiotic potential

Year: 2026

Type: article

Source: Letters in Applied Microbiology

DOI: 10.1093/lambio/ovag055

Authors: Rine Christopher Reuben, Ojonugwa Precious John, Anayochukwu Chibuike Ngene, Kayode Olayinka Afolabi, Yakubu Aliyu, Silas Dogara Gyar

Institutions: Stephen F. Austin State University, Anchor University Lagos, Michael Okpara University of Agriculture, University of Ibadan, Federal Polytechnic, Nasarawa, Nasarawa State University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: closed

Funders: United Nations Educational, Scientific and Cultural Organization, Haridus- ja Teadusministeerium

OpenAlex ID: W7165160449

FWCI: 2.935

Cites: 35

Cited by: 1

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