Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food

Food Microbiology

Volumn 27, Issue 6, 2010, Pages 757-768

  Yousif, Nuha M K ^a   Huch, Melanie ^a   Schuster, Tobias ^a   Cho, Gyu Sung ^a   Dirar, Hamid A ^b   Holzapfel, Wilhelm H ^a   Franz, Charles M A P ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b UNIVERSITY OF KHARTOUM   (Sudan)

Author keywords

Hussuwa; Lactic acid bacteria; Starter culture; Traditional fermentation

Indexed keywords

BACTERIAL RNA; RNA 16S;

ARTICLE; BACTERIAL COUNT; CLASSIFICATION; FERMENTATION; FOOD CONTROL; GENETICS; GENOTYPE; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; PEDIOCOCCUS; PHYLOGENY; RANDOM AMPLIFIED POLYMORPHIC DNA; SORGHUM;

COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; GENOTYPE; HUMANS; LACTOBACILLUS; PEDIOCOCCUS; PHYLOGENY; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; RNA, BACTERIAL; RNA, RIBOSOMAL, 16S; SORGHUM;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS FERMENTUM; PEDIOCOCCUS; PEDIOCOCCUS ACIDILACTICI; PEDIOCOCCUS PENTOSACEUS;

EID: 77954087031     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.03.012     Document Type: Article

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