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Table 1 pH values and total viable LAB counts (cfu/ml) of fermented food samples

From: Lactic acid bacterial bacteriocins and their bioactive properties against food-associated antibiotic-resistant bacteria

Food sample

pH

Mean LAB count (×105 cfu/g or cfu/ml)

Fufu

3.6ac

3.19 ± 0.16a

Gari

4.6b

0.04 ± 0.02b

Kunu

3.9ab

55.90 ± 0.99c

Nono

2.8c

0.07 ± 0.02b

Ogi

3.8ab

55.50 ± 1.80c

  1. Key: Same alphabets in superscript across column indicate no significant difference (p > 0.05)
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Annals of Microbiology

ISSN: 1869-2044

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