2010
DOI: 10.1016/j.fm.2010.03.012
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Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food

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Cited by 66 publications
(43 citation statements)
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“…This result is in agreement with and Adebayo-Oyetoro (2012) who reported that lactic acid fermentation causes a rapid drop in pH as in sweet potatoes cube and cassava tubes fermentation. Spontaneous fermentation of carbohydrate-rich biomass such as SP, cassava, sorghum, and caper berries, is mainly lactic acid fermentation Kakou et al 2010;Yousif et al 2010;Pulido et al 2005). The pH of the fermented SP flour is lowered due to the production of organic acids by lactic acid bacteria.…”
Section: Discussionmentioning
confidence: 99%
See 1 more Smart Citation
“…This result is in agreement with and Adebayo-Oyetoro (2012) who reported that lactic acid fermentation causes a rapid drop in pH as in sweet potatoes cube and cassava tubes fermentation. Spontaneous fermentation of carbohydrate-rich biomass such as SP, cassava, sorghum, and caper berries, is mainly lactic acid fermentation Kakou et al 2010;Yousif et al 2010;Pulido et al 2005). The pH of the fermented SP flour is lowered due to the production of organic acids by lactic acid bacteria.…”
Section: Discussionmentioning
confidence: 99%
“…In African countries, lactic acid fermentation has been practiced to improve nutritional value and taste. For examples, amylolytic LAB are mainly distributed in directly Nigerian fermented meals (Sanni et al 2002), and traditional African fermented sorghum (Yousif et al 2010).…”
mentioning
confidence: 99%
“…from other LAB, a similar approach is currently used, that is, one in which 16S rRNA gene sequence analyses are combined with other genotyping techniques such as intergenic transcribed spacer region (ITS)-PCR, restriction fragment length polymorphism (RFLP), restriction enzyme analysis with pulsedfield gel electrophoresis (REA-PFGE), RAPD-PCR, rep-PCR, PCR-DGGE (denaturing gradient gel electrophoresis) and ARDRA (amplified ribosomal DNA restriction analysis) (Walter et al, 2001;Lei & Jakobsen, 2004;Tamang et al, 2005;Plengvidhya et al, 2007;Mahenthiralingam et al, 2009;Yousif et al, 2010).…”
Section: Genotyping Methodsmentioning
confidence: 99%
“…In the majority of the studies, the LAB isolates are characterized and identified by a polyphasic approach based on phenotypic and genotypic methods, such as carbohydrate fermentation patterns using API 50CH [4,10,11,25,26], ribotyping [10], intergenic transcribed spacers-PCR/restriction fragment length polymorphism (ITS-PCR/RFLP) [12], pulsed-field gel electrophoresis (PFGE) [12,26], ARDRA, rep-PCR, RAPD-PCR [7,12,14,20], multiplex-PCR [9], and 16S rRNA gene sequencing [5, 9-12, 15, 20, 26].…”
Section: Lactic Acid Bacteria (Lab) With Starch-modifying Properties mentioning
confidence: 99%