Yeasts and lactic acid bacteria microbiota from masau (Ziziphus mauritiana) fruits and their fermented fruit pulp in Zimbabwe

International Journal of Food Microbiology

Volumn 120, Issue 1-2, 2007, Pages 159-166

  Nyanga, Loveness K ^a,b   Nout, Martinus J R ^b   Gadaga, Tendekayi H ^a   Theelen, Bart ^c   Boekhout, Teun ^c   Zwietering, Marcel H ^b  

^a UNIVERSITY OF ZIMBABWE   (Zimbabwe)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c CBS KNAW FUNGAL BIODIVERSITY CENTRE   (Netherlands)

Author keywords

Fermentation; Lactic acid bacteria; Masau fruits; Starter cultures; Yeasts

Indexed keywords

AMPLIFIED FRAGMENT LENGTH POLYMORPHISM; ARTICLE; AUREOBASIDIUM PULLULANS; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; FERMENTED PRODUCT; FOOD QUALITY; FRUIT; FRUIT RIPENING; FUNGUS IDENTIFICATION; FUNGUS ISOLATION; ISSATCHENKIA ORIENTALIS; LACTIC ACID BACTERIUM; LACTOBACILLUS AGILIS; LACTOBACILLUS BIFERMENTANS; LACTOBACILLUS CONFUSUS; LACTOBACILLUS DIVERGENS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS FRUCTOSUS; LACTOBACILLUS MINOR; LACTOBACILLUS PLANTARUM; MASAU; MIXED CELL CULTURE; NONHUMAN; NUCLEOTIDE SEQUENCE; PICHIA FABIANII; SACCHAROMYCES CEREVISIAE; SACCHAROMYCOPISIS FIBULIGERA; STREPTOCOCCUS; YEAST; ZIMBABWE;

COCULTURE TECHNIQUES; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLUS; POLYMERASE CHAIN REACTION; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; TIME FACTORS; YEASTS; ZIMBABWE; ZIZIPHUS;

AUREOBASIDIUM PULLULANS; FUNGI; ISSATCHENKIA ORIENTALIS; LACTOBACILLUS AGILIS; PICHIA FABIANII; SACCHAROMYCES CEREVISIAE; STREPTOCOCCUS; ZIZIPHUS MAURITIANA;

EID: 35748978555     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.06.021     Document Type: Article

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