Use of Lactobacillus strains to start cassava fermentations for Gari production

International Journal of Food Microbiology

Volumn 128, Issue 2, 2008, Pages 258-267

  Dortu, Carine M ^b   Thonart, Philippe ^b   Mbugua, Samuel ^c   Hertel, Christian ^d  

^a née Kostinek), Melanie   (Germany)

^b UNIVERSITY OF LIÈGE   (Belgium)

^c UNIVERSITY OF NAIROBI   (Kenya)

^d German Institute of Food Technologies   (Germany)

Author keywords

Cassava; Fermentation; Gari; Lactic acid bacteria; Starter cultures

Indexed keywords

ARTICLE; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CASSAVA; CLONAL VARIATION; CONTROLLED STUDY; FERMENTATION; FERMENTED PRODUCT; GRAM POSITIVE BACTERIUM; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LACTOCOCCUS; LACTOCOCCUS GARVIEAE; NONHUMAN; PHENOTYPE; WEISSELLA CONFUSA;

BACTERIAL TYPING TECHNIQUES; COLONY COUNT, MICROBIAL; DNA, BACTERIAL; ELECTROPHORESIS, GEL, PULSED-FIELD; FERMENTATION; FOOD MICROBIOLOGY; GENOTYPE; KENYA; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; MANIHOT; PHENOTYPE; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; SPECIES SPECIFICITY; TIME FACTORS;

GARI; LACTOBACILLUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LACTOCOCCUS GARVIEAE; MANIHOT ESCULENTA; WEISSELLA CONFUSA;

EID: 55749106754     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.08.017     Document Type: Article

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