Abstract
Fourteen of 200 Lactobacillus isolates from African fermented foods, viz. 'wara', 'kenkey', 'ugba', 'ogi', 'kunuzarki', 'fufu' and 'iru' were found to produce bacteriocins against L. plantarum and only three bacteriocinogenic isolates inhibited some of the food pathogens. Plasmid analysis of the 14 bacteriocin-producing lactobacilli showed that only 5 isolates harbored plasmids ranging in size from 3.1 to 55.5 kb.
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