Zobrazeno 1 - 6
of 6
pro vyhledávání: '"C. V. Uzoh"'
Autor:
P. N. Okorie, C. S. Ugwuocha, L. I. Uwanta, P. C. Igwe, C. O. Nworie, C. O. Okeh, J. O. Orji, C. V. Uzoh
Publikováno v:
European Journal of Nutrition & Food Safety. :59-65
The study on the isolation, identification and mode of action of partially purified bacteriocin from lactic acid bacteria found in fermented cassava grits was carried out. Fermented cassava grits were collected from different garri processing plants
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::542ba34ae7cfed44c71e83b8aa64f1f5
https://doi.org/10.9734/ejnfs/2022/v14i230503
https://doi.org/10.9734/ejnfs/2022/v14i230503
Autor:
C. V., Uzoh1 optchuks@yahoo.com, P. C., Igwe2, Okeh, Okeh C.1, U. C., Aniokete3, J. I., Ugwu3, I., Yusuf4, C. O., Nworie5, S., Uzor6, E. E., Elom7, V. C., Umunna8
Publikováno v:
Environment & Ecology. Oct-Dec2023, Vol. 41 Issue 4C, p2874-2878. 5p.
Autor:
I. Yusuf, K. E. Aroh, B. Ugwu, O. J. Owolabi, O. S. Chukwu, C. V. Uzoh, P. C. Igwe, C. O. Okeh
Publikováno v:
Journal of Pharmaceutical Research International. :1-9
The prevalence and antibiotic susceptibility pattern of bacteria associated with spoilage of avocado pear(Persea americana) were studied.A total of sixteen (16) avocado pear samples were collected from various markets in Abakaliki and these samples w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::383eae4f8cb0cfbaba47330077828d56
https://doi.org/10.9734/jpri/2022/v34i7a35438
https://doi.org/10.9734/jpri/2022/v34i7a35438
Autor:
E E Elom, J O Otu, C. V. Uzoh, C P Igwe, C.B. Amaobi, C Ikegbune, Orji Jo, I B Moses, C. O. Okeh, C R Chukwunwejim, I U Peter, T E Ayogu
Publikováno v:
African Journal of Microbiology Research. 15:440-446
The objective of this work was to evaluate the effect of bacteriocins from lactic acid bacteria (LAB) in Zea mays-based Ogi on some foodborne bacteria contaminating cabbage in Abakaliki, Nigeria. Ten (10) samples (5 samples of Z. mays-based Ogi and 5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a85521d779246df00a88226e3ad79d6e
https://doi.org/10.5897/ajmr2021.9560
https://doi.org/10.5897/ajmr2021.9560
Autor:
I H Egwu, Chimaobi C, E E Elom, I B Moses, J N Agbom, J O Okpada, I R Iroha, V F Nwode, B Oke, C V Uzoh
Publikováno v:
International Journal of Pharmaceutical Sciences Review and Research. 64:87-97
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4aa1b5f25b8b8fc89c51d0f10b300a25
https://doi.org/10.47583/ijpsrr.2020.v64i02.015
https://doi.org/10.47583/ijpsrr.2020.v64i02.015
Publikováno v:
African Journal of Clinical and Experimental Microbiology. 21:45
Background : Lactic acid bacteria (LAB) are important organisms recognized for fermentative ability as well as health and nutritional benefits. A large number of bacteriocins from LAB have been characterized and a number of studies have indicated the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21bdc50fdc4642e613c3c768940587a8
https://doi.org/10.4314/ajcem.v21i1.6
https://doi.org/10.4314/ajcem.v21i1.6