| Autor: |
C. V., Uzoh1 optchuks@yahoo.com, P. C., Igwe2, Okeh, Okeh C.1, U. C., Aniokete3, J. I., Ugwu3, I., Yusuf4, C. O., Nworie5, S., Uzor6, E. E., Elom7, V. C., Umunna8 |
| Předmět: |
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| Zdroj: |
Environment & Ecology. Oct-Dec2023, Vol. 41 Issue 4C, p2874-2878. 5p. |
| Abstrakt: |
This article, published in the journal Environment & Ecology, discusses the isolation and identification of lactic acid bacteria from fermented foods. The study collected samples of fermented cassava and ogi from local food vendors and used tests to identify and characterize six bacteria isolates. The study found that lactic acid bacteria are the main microorganisms involved in food fermentations, providing valuable knowledge for the potential use of probiotics in functional foods. The researchers used gel electrophoresis and DNA sequencing to characterize the isolates, and found that Lactobacillus species were the most prevalent, with L. plantarum being the most common in fermented cassava. The study suggests that lactic acid bacteria have a significant role in food fermentation and could be used in probiotics and functional food production. [Extracted from the article] |
| Databáze: |
GreenFILE |
| Externí odkaz: |
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