Identification of Lactobacillus Species Associated with Selected African Fermented Foods

Autor:	N. A. Olasupo, S. A. Odunfa, D. K. Olukoya
Rok vydání:	1997
Předmět:	carbohydrates (lipids) fluids and secretions food and beverages Identification (biology) Food science Lactobacillus species Biology Fermentation in food processing General Biochemistry Genetics and Molecular Biology
Zdroj:	Zeitschrift für Naturforschung C. 52:105-108
ISSN:	1865-7125 0939-5075
Popis:	Two hundred isolates of Lactobacillus were obtained from seven indigenous fermented foods namely: 'fufu' (fermented cassava), 'iru' (fermented African locust bean), 'kenkey' and 'ogi' (fermented maize), 'kunu-zarki' (fermented millet), 'ugba' (fermented African oil bean) and 'wara' (fermented skimmed cow milk). Lactobacillus species identified were Lacto­ bacillus casei (17.0%), L. lactis (4.5%), L. plantarum (41.5%), L. brevis (11.5%), L. jensenii (5.5%), L. acidophilus (3.5%) L. cellobiosus (5.0%), L. delbrueckii (2.5%), L. salivarius (3.5%), L. leichmannii (3.5%) and L. fermentum (2.0%). The commonest species isolated was L. plantarum. This paper highlight the importance of Lactobacillus in the processing of African fermented foods.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b41d12562b813daf3ec7b0301e281359 https://doi.org/10.1515/znc-1997-1-218 Zobrazit plný text záznamu