Characterization and differentiation of Lactobacillus manihotivorans strains isolated from cassava sour starch

International Journal of Food Microbiology

Volumn 87, Issue 1-2, 2003, Pages 187-192

  Guyot, J P ^a   Brizuela, M A ^b   Rodriguez Sanoja, R ^a,c   Morlon Guyot, J ^a,d  

^a INSTITUT DE RECHERCHE POUR LE DÉVELOPPEMENT   (France)

^b Instituto Cubano de Investigaciones de los Derivados de la Cana de Azucar   (Cuba)

^c UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^d CNRS   (France)

Author keywords

Cassava; Lactic acid fermentation; Lactobacillus manihotivorans; Raffinose; Starch; Starter culture

Indexed keywords

BILE SALT; CARBOHYDRATE; SODIUM CHLORIDE;

ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATION; CASSAVA; CEREAL; CONTROLLED STUDY; FERMENTATION; FOOD ANALYSIS; FOOD COMPOSITION; LACTOBACILLUS; LACTOBACILLUS MANIHOTIVORANS; MICROBIAL DIVERSITY; MOLECULAR BIOLOGY; NONHUMAN; PH; PHENOTYPE; PLASMID; TEMPERATURE;

LACTOBACILLUS; LACTOBACILLUS MANIHOTIVORANS; MANIHOT ESCULENTA;

EID: 0043092337     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(03)00048-5     Document Type: Article

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