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1.The use of lactic acid bacteria in foods are recommended, in that they produce bacteriocins that could inhibit the growth of spoilage and pathogenic organisms, and therefore increase the shelf life or keeping quality of such food products.
2.Food processing companies should embark on the use of bacteriocin for bio-preservation of foods which may serve as alternative to chemical preservatives/ additives in the food and dairy industries.
3.More research should be carried out on bacteriocin producing lactic acid bacteria, particularly their involvement in food preservation and enrichment.
Mohammed holds M.Tech.
degree and a PhD Student in Industrial Microbiology of Federal University of Technology Minna,Niger State,Nigeria.
He is a Fellow-ISLT,Member-NSM and NATT.
He specialises in Biotechnology/Genetic engineering and Industrial Microbiology.
Presently, he works with Dept.
of Microbiology,IBB University,Lapai,Nigeria.
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