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Screening of Some Lactic Acid Bacteria Isolated from Selected Nigerian Fermented Foods for Vitamin Production

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Figure

Figure 1. uses and functional ingredients of LAB [22]
Table 1. Morphological and biochemical characteristics of bacterial isolates from selected food sample
Table 3. Determination of the vitamin produced.
Figure 3. Pure culture of the LAB isolates stored in MRS agar slant.

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