Molecular characterization of lactic acid bacteria and in situ amylase expression during traditional fermentation of cereal foods

Food Microbiology

Volumn 31, Issue 2, 2012, Pages 254-262

  Oguntoyinbo, Folarin Anthony ^a,b   Narbad, Arjan ^a  

^a NORWICH RESEARCH PARK   (United Kingdom)

^b UNIVERSITY OF LAGOS   (Nigeria)

Author keywords

Cereal; Diversity; Fermentation; Lactic acid bacteria

Indexed keywords

AMYLASE; BACTERIAL PROTEIN; LACTIC ACID;

ARTICLE; BACTERIUM; CEREAL; CLASSIFICATION; ENZYMOLOGY; FERMENTATION; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; MOLECULAR GENETICS; NIGERIA; PHYLOGENY;

AMYLASES; BACTERIA; BACTERIAL PROTEINS; CEREALS; FERMENTATION; FOOD MICROBIOLOGY; LACTIC ACID; MOLECULAR SEQUENCE DATA; NIGERIA; PHYLOGENY;

BACILLUS (BACTERIUM); BACTERIA (MICROORGANISMS); LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; STAPHYLOCOCCUS; STREPTOCOCCUS; STREPTOCOCCUS MACEDONICUS;

EID: 84861000629     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.03.004     Document Type: Article

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