Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food

Systematic and Applied Microbiology

Volumn 28, Issue 6, 2005, Pages 527-540

  Kostinek, Melanie ^a   Specht, Ingrid ^a   Edward, Vinodh A ^b   Schillinger, Ulrich ^a   Hertel, Christian ^c   Holzapfel, Wilhelm H ^a   Franz, Charles M A P ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b CSIR Bio/Chemtek   (South Africa)

^c UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Cassava; Fermented food; Gari; Genotyping; Lactic acid bacteria; Linamarase

Indexed keywords

BACTERIOCIN; BETA GLUCOSIDASE; DNA; HYDROGEN PEROXIDE; RAFFINOSE; RNA 16S;

AEROBIC FERMENTATION; ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM ISOLATE; BACTERIUM ISOLATION; CASSAVA; DNA DNA HYBRIDIZATION; GENETIC VARIABILITY; LACTIC ACID BACTERIUM; LACTOBACILLUS BREVIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; NONHUMAN; NUCLEOTIDE SEQUENCE; PHENOTYPIC VARIATION; POLYMERASE CHAIN REACTION; PRIORITY JOURNAL; RANDOM AMPLIFIED POLYMORPHIC DNA; RNA SEQUENCE;

GARI; LACTOBACILLUS BREVIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LEUCONOSTOC FALLAX; LEUCONOSTOC PSEUDOMESENTEROIDES; MANIHOT ESCULENTA; WEISSELLA PARAMESENTEROIDES;

EID: 21744445920     PISSN: 07232020     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.syapm.2005.03.001     Document Type: Article

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