Development, functional profiling, and probiotic evaluation of indigenous LAB from Nigerian fermented foods: Antimicrobial mechanisms, in vivo validation, and applications in food preservation and mycotoxin risk reduction.
- DOI
- 10.1007/s11274-026-05051-4
- Published
- 2026 May 30
- Container
- World journal of microbiology & biotechnology
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1007/s11274-026-05051-4,
title = {Development, functional profiling, and probiotic evaluation of indigenous LAB from Nigerian fermented foods: Antimicrobial mechanisms, in vivo validation, and applications in food preservation and mycotoxin risk reduction.},
author = {Mafe AN and Makut MD and Owuna JE and Nkene IH and Edo GI and Salisu SM and Said MA},
year = {2026},
journal = {World journal of microbiology \& biotechnology},
doi = {10.1007/s11274-026-05051-4},
url = {https://doi.org/10.1007/s11274-026-05051-4}
}RIS
TY - JOUR TI - Development, functional profiling, and probiotic evaluation of indigenous LAB from Nigerian fermented foods: Antimicrobial mechanisms, in vivo validation, and applications in food preservation and mycotoxin risk reduction. AU - Mafe AN AU - Makut MD AU - Owuna JE AU - Nkene IH AU - Edo GI AU - Salisu SM AU - Said MA PY - 2026 JO - World journal of microbiology & biotechnology DO - 10.1007/s11274-026-05051-4 UR - https://doi.org/10.1007/s11274-026-05051-4 ER -
APA
AN, M., MD, M., JE, O., IH, N., GI, E., SM, S., & MA, S. (2026). Development, functional profiling, and probiotic evaluation of indigenous LAB from Nigerian fermented foods: Antimicrobial mechanisms, in vivo validation, and applications in food preservation and mycotoxin risk reduction.. World journal of microbiology & biotechnology. https://doi.org/10.1007/s11274-026-05051-4
Source records
- pubmed · retrieved 2026-09-26T15:39:51.582Z