Characterization of dominant microbiota of a Ghanaian fermented milk product, nyarmie, by culture- and nonculture-based methods

Journal of Applied Microbiology

Volumn 100, Issue 6, 2006, Pages 1355-1363

  Obodai, M ^a   Dodd, C E R ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Fermentation; Lactobacilli; Lactococci; nyarmie; Yeasts

Indexed keywords

BACILLI; ELECTROPHORESIS; FERMENTED MILK; LACTIC ACID; POLYMERASE CHAIN REACTION; QUALITY CONTROL;

FERMENTED DAIRY PRODUCTS; LACTIC ACID BACTERIA; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOCOCCUS; MICRO-ORGANISMS; MICROBIOTAS; MILK PRODUCTS; NYARMIE; PRODUCTS QUALITY;

YEAST;

DNA;

DAIRY FARMING; DNA; MICROORGANISM; MILK; PH; YEAST;

ARTICLE; CATTLE; CULTURE MEDIUM; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA FINGERPRINTING; DNA SEQUENCE; FERMENTATION TECHNIQUE; GHANA; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOCOCCUS; MILK; NONHUMAN; PASTEURIZATION; PHENOTYPE; POLYMERASE CHAIN REACTION; SACCHAROMYCES CEREVISIAE; YEAST;

AFRICA; GHANA; SUB-SAHARAN AFRICA; WEST AFRICA;

LACTOBACILLUS DELBRUECKII; LACTOCOCCUS; LACTOCOCCUS LACTIS; SACCHAROMYCES CEREVISIAE; STREPTOCOCCUS THERMOPHILUS;

EID: 33646565633     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2006.02895.x     Document Type: Article

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