The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer

Journal of Applied Microbiology

Volumn 103, Issue 4, 2007, Pages 765-777

  Sawadogo Lingani, H ^a   Lei, V ^b   Diawara, B ^a   Nielsen, D S ^b   Moller P L ^b   Traore A S ^c   Jakobsen, M ^b  

^a Centre National de la Recherche Scientifique Ouagadougou   (Burkina Faso)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c SVT/CRSBAN ^*  (Burkina Faso)

Author keywords

Acidification; Biodiversity; Dolo and pito wort; Lactobacillus fermentum; Sorghum

Indexed keywords

BACILLI; BEER; BIODIVERSITY; CLONING; ELECTROPHORESIS; ENZYMES; FERMENTATION; LABORATORIES; LACTIC ACID; POLYMERASE CHAIN REACTION; RNA; YEAST;

BACTERIUM SPECIES; BURKINA FASO; DOLO AND PITO WORT; LACTIC ACID BACTERIA; LACTOBACILLUS FERMENTUM; PRODUCTION SITES; PULSED FIELD GEL ELECTROPHORESIS; SORGHUM; STRAIN LEVELS; TITRATABLE ACIDITY;

ACIDIFICATION;

LACTIC ACID; RNA 16S;

ACIDIFICATION; BACTERIUM; BIODIVERSITY; CARBOXYLIC ACID; FERMENTATION; SORGHUM; YEAST;

ACIDIFICATION; ACIDITY; ARTICLE; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; BEER; BIODIVERSITY; BURKINA FASO; COLONY FORMING UNIT; ENVIRONMENTAL TEMPERATURE; FERMENTATION; GENE SEQUENCE; GENOTYPE; GHANA; GRAM NEGATIVE BACTERIUM; HEAT TREATMENT; LACTIC ACID BACTERIUM; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS FERMENTUM; MALT; NONHUMAN; PEDIOCOCCUS ACIDILACTICI; PH; PHENOTYPE; POLYMERASE CHAIN REACTION; PULSED FIELD GEL ELECTROPHORESIS; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; SORGHUM; SPECIES DIVERSITY; STARTER CULTURE; YEAST;

BACTERIA (MICROORGANISMS); LACTOBACILLUS DELBRUECKII; LACTOBACILLUS FERMENTUM; NEGIBACTERIA; PEDIOCOCCUS ACIDILACTICI;

EID: 34848885417     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2007.03306.x     Document Type: Article

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