Mangosuthu University of Technology (MUT)
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

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journal contribution
posted 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 70C, 80C and 90C for 25, 15 and 5 min, respectively, and unpasteurized coconut beverages fermented by Lactococcus lactis against Artemia salina nauplii.