Identification of surfactin producing strains in Soumbala and Bikalga fermented condiments using Polymerase Chain Reaction and Matrix Assisted Laser Desorption/Ionization-Mass Spectrometry methods

International Journal of Food Microbiology

Volumn 151, Issue 3, 2011, Pages 299-306

  Savadogo, A ^a,b   Tapi, A ^b   Chollet, M ^b   Wathelet, B ^c   Traore A S ^a   Jacques, Ph ^b  

^a UNIVERSITÉ DE OUAGADOUGOU   (Burkina Faso)

^b UNIV LILLE   (France)

^c UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Bacillus; Bikalga; MALDI ToF MS; Nonribosomal lipopeptides; Soumbala; Surfactins

Indexed keywords

SURFACTIN;

ANTIBACTERIAL ACTIVITY; ANTIFUNGAL ACTIVITY; ARTICLE; BACTERIAL STRAIN; BIOCHEMISTRY; CELL CULTURE; CULTURE MEDIUM; FERMENTATION; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; NONHUMAN; PHENOTYPE; POLYMERASE CHAIN REACTION;

ANTIBIOSIS; BACILLUS; BURKINA FASO; CONDIMENTS; FERMENTATION; LIPOPEPTIDES; POLYMERASE CHAIN REACTION; SEEDS; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION;

EID: 81055155928     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.09.022     Document Type: Article

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