Antimicrobial Activity and Chemical Composition of "kpètè-Kpètè": A Starter of Benin Traditional Beer Tchoukoutou

BioMed Research International

Volumn 2017, Issue , 2017, Pages

  N'Tcha, Christine ^a   Sina, Haziz ^a   Kayodé, Adéchola Pierre Polycarpe ^a   Gbenou, Joachim D ^a   Baba Moussa, Lamine ^a  

^a UNIVERSITY OF ABOMEY CALAVI   (Benin)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOL; AMYLASE; ANTHOCYANIN; ANTIBIOTIC AGENT; BACTERIOCIN; CARBOXYLIC ACID; CATALASE; CHYMOTRYPSIN; FLAVONOID; FRUCTOSE; GLUCOSE; GLYCOSIDE; LACTIC ACID; MALTOSE; PEPSIN A; PROBIOTIC AGENT; PROPIONIC ACID DERIVATIVE; RAFFINOSE; STEROID; TANNIN DERIVATIVE; TRIACYLGLYCEROL LIPASE; TRITERPENE DERIVATIVE; TRYPSIN; ANTIINFECTIVE AGENT;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIUM CULTURE; BACTERIUM ISOLATE; BEER; CANDIDA ALBICANS; CHEMICAL COMPOSITION; CONTROLLED STUDY; DISK DIFFUSION; DRUG SCREENING; ENTEROCOCCUS FAECALIS; ESCHERICHIA COLI; ESCHERICHIA COLI O157; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; INHIBITION ZONE; LACTIC ACID BACTERIUM; METHICILLIN RESISTANT STAPHYLOCOCCUS AUREUS; MICROCOCCUS LUTEUS; MINIMUM BACTERICIDAL CONCENTRATION; MINIMUM INHIBITORY CONCENTRATION; MUCILAGE; NONHUMAN; PROTEUS MIRABILIS; PROTEUS VULGARIS; PSEUDOMONAS AERUGINOSA; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; STAPHYLOCOCCUS EPIDERMIDIS; STARTER CULTURE; STREPTOCOCCUS ORALIS; BENIN; CHEMISTRY; FERMENTATION; FOOD CONTROL; HUMAN; LACTOBACILLUS; METABOLISM; MICROBIAL SENSITIVITY TEST; MICROBIOLOGY;

ANTI-INFECTIVE AGENTS; BEER; BENIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; LACTIC ACID; LACTOBACILLUS; MICROBIAL SENSITIVITY TESTS; PROBIOTICS;

EID: 85015890882     PISSN: 23146133     EISSN: 23146141     Source Type: Journal    
DOI: 10.1155/2017/6582038     Document Type: Article

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