Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures

Journal of Applied Microbiology

Volumn 104, Issue 3, 2008, Pages 873-882

  Sawadogo Lingani, H ^a   Diawara, B ^a   Traore A S ^b   Jakobsen, M ^c  

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

^b Université Joseph KI ZERBO   (Burkina Faso)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Dolo wort; Lactobacillus fermentum; Sorghum beer; Starter cultures; Technological properties

Indexed keywords

AMYLASES; BEER; ESCHERICHIA COLI; FERMENTATION;

ANTI-MICROBIAL ACTIVITY; DOLO WORT; ENTEROTOXINS; EXOPOLYSACCHARIDES; LACTOBACILLUS FERMENTUM; SECOND GROUP; SORGHUM BEER; STAPHYLOCOCCUS AUREUS; STARTER CULTURES; TECHNOLOGICAL PROPERTIES;

ACIDIFICATION;

AMYLASE; ENTEROTOXIN; EXOPOLYSACCHARIDE;

ACIDIFICATION; ALCOHOL; ANTIMICROBIAL ACTIVITY; BACTERIUM; ENZYME; FERMENTATION; METHODOLOGY; PH; POLYSACCHARIDE; SORGHUM;

ACIDIFICATION; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM ISOLATE; BEER; ENZYME SYNTHESIS; ESCHERICHIA COLI; FERMENTATION; FOOD MICROBIOTECHNOLOGY; LACTOBACILLUS FERMENTUM; LISTERIA INNOCUA; MALT; NONHUMAN; PH; STAPHYLOCOCCUS AUREUS; STARTER CULTURE;

AFRICA; SUB-SAHARAN AFRICA; WEST AFRICA;

ESCHERICHIA COLI; LACTOBACILLUS FERMENTUM; LISTERIA INNOCUA; STAPHYLOCOCCUS AUREUS;

EID: 39149103684     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2007.03638.x     Document Type: Article

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