Adeyinka GC, Toxicity Assessment of Lactococcus lactis IO-1 Used in Coconut Beverages.pdf (627.95 kB)
Toxicity assessment of lactococcus lactis IO-1 used in coconut beverages against artemia salina using brine shrimp lethality test
journal contributionposted on 2022-01-04, 07:46 authored by Olaide Olawunmi Ajibola, Samuel Lihan, Ahmad Sallehin Hussaini, Rosmawati Saat, Idris Adewale Ahmed, Wahab Abideen, Fazia Mohammad Sinang, Ngieng Ngui, Gbadebo Clement Adeyinka
Plant-based fermented foods containing favorable micro?organisms have been used to improve diets. Starter microorganisms may produce toxic compounds that are hazardous to consumers. Brine shrimp lethality test is a convenient and appropriate assay to check toxicity of samples. The aim of this study was to investigate toxicity of pasteurized coconut beverages at 70C, 80C and 90C for 25, 15 and 5 min, respectively, and unpasteurized coconut beverages fermented by Lactococcus lactis against Artemia salina nauplii.