Identification of Lactobacillus Species Associated with Selected African Fermented Foods
Autor: | N. A. Olasupo, S. A. Odunfa, D. K. Olukoya |
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Rok vydání: | 1997 |
Předmět: | |
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 |
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