Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink

Journal of Applied Microbiology

Volumn 96, Issue 2, 2004, Pages 384-397

  Lei, V ^a   Jakobsen, M ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

African fermented millet; Identification; Lactic acid bacteria; Probiotics

Indexed keywords

BACILLI; BIODIVERSITY; BODY FLUIDS; ELECTROPHORESIS; LABORATORIES; LEAST SQUARES APPROXIMATIONS; PRINCIPAL COMPONENT ANALYSIS; RNA; SALTS;

AFRICAN-FERMENTED MILLET; ANTI-MICROBIAL ACTIVITY; ANTIMICROBIAL RESISTANCES; BILE SALTS; IDENTIFICATION; LACTIC ACID BACTERIA; PROBIOTIC POTENTIALS; PROBIOTICS; PRODUCTION SITES; SOUR WATER;

LACTIC ACID;

BILE SALT; PROBIOTIC AGENT; SPACER DNA;

MICROBIOLOGY;

AFRICA; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATE; BACTERIUM ISOLATION; CONTROLLED STUDY; FERMENTED PRODUCT; GENOTYPE; KOKO; KOKO SOUR WATER; LACTIC ACID BACTERIUM; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; LACTOBACILLUS SALIVARIUS; NONHUMAN; PEDIOCOCCUS; PH; POLYMERASE CHAIN REACTION; PULSED FIELD GEL ELECTROPHORESIS; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; RESTRICTION MAPPING; RNA SEQUENCE; WEISELLA CONFUSA;

BACTERIA (MICROORGANISMS); CHAMAESYCE ATROCOCCA; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; LACTOBACILLUS SALIVARIUS; LISTERIA INNOCUA; PEDIOCOCCUS; POSIBACTERIA; WEISELLA;

EID: 1242284352     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2004.02162.x     Document Type: Article

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