Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough Applied microbiology

BMC Microbiology

Volumn 15, Issue 1, 2015, Pages

  Owusu Kwarteng, James ^a   Tano Debrah, Kwaku ^b   Akabanda, Fortune ^a   Jespersen, Lene ^c  

^a UNIVERSITY FOR DEVELOPMENT STUDIES   (Ghana)

^b UNIVERSITY OF GHANA   (Ghana)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Cereal; Lactobacillus fermentum; Probiotics traits; Starter culture; Traditional fermentation

Indexed keywords

AMPICILLIN; AMYLASE; CHLORAMPHENICOL; CLINDAMYCIN; DALFOPRISTIN PLUS QUINUPRISTIN; ERYTHROMYCIN; GENTAMICIN; KANAMYCIN; PROBIOTIC AGENT; STREPTOMYCIN; TETRACYCLINE;

ACIDIFICATION; ANTIBIOTIC RESISTANCE; ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATE; CONTROLLED STUDY; DOUGH; DRUG EFFECT; ENZYME ACTIVITY; ESCHERICHIA COLI; HEMOLYSIS; HYDROLYSIS; LACTOBACILLUS FERMENTUM; LISTERIA MONOCYTOGENES; MILLET; NONHUMAN; SALMONELLA ENTERICA SEROVAR ENTERITIDIS; STAPHYLOCOCCUS AUREUS; AFRICA; CHEMISTRY; CLASSIFICATION; FERMENTATION; FOOD HANDLING; IN VITRO STUDY; ISOLATION AND PURIFICATION; MICROBIAL SENSITIVITY TEST; MICROBIOLOGY;

AFRICA; FERMENTATION; FOOD TECHNOLOGY; IN VITRO TECHNIQUES; LACTOBACILLUS FERMENTUM; MICROBIAL SENSITIVITY TESTS; MILLETS; PROBIOTICS;

EID: 84947865890     PISSN: None     EISSN: 14712180     Source Type: Journal    
DOI: 10.1186/s12866-015-0602-6     Document Type: Article

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