1999
DOI: 10.1128/aem.65.7.3213-3221.1999
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Use of Conserved Randomly Amplified Polymorphic DNA (RAPD) Fragments and RAPD Pattern for Characterization of Lactobacillus fermentum in Ghanaian Fermented Maize Dough

Abstract: The present work describes the use of randomly amplified polymorphic DNA (RAPD) for the characterization of 172 dominantLactobacillus isolates from present and previous studies of Ghanaian maize fermentation. Heterofermentative lactobacilli dominate the fermentation flora, since approximately 85% of the isolates belong to this group. Cluster analysis of the RAPD profiles obtained showed the presence of two main clusters. Cluster 1 includedLactobacillus fermentum, whereas cluster 2 comprised the remaining Lacto… Show more

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Cited by 58 publications
(22 citation statements)
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“…In previous studies, Lact. fermentum has been reported to be dominant in various cereal sourdoughs, but usually associated to several other species (Fields et al 1981;Sulma et al 1991;Hounhouigan et al 1993a;Johansson et al 1995;Olsen et al 1995;Hamad et al 1997;Hayford et al 1999). Lactobacillus fermentum was present in significant numbers but not dominant in the spontaneous fermentation of other cereal-based food like ogi and kunun-zaki, from fermented sorghum or millet (Faparusi et al 1973;Olasupo et al 1997).…”
Section: Discussionmentioning
confidence: 99%
See 1 more Smart Citation
“…In previous studies, Lact. fermentum has been reported to be dominant in various cereal sourdoughs, but usually associated to several other species (Fields et al 1981;Sulma et al 1991;Hounhouigan et al 1993a;Johansson et al 1995;Olsen et al 1995;Hamad et al 1997;Hayford et al 1999). Lactobacillus fermentum was present in significant numbers but not dominant in the spontaneous fermentation of other cereal-based food like ogi and kunun-zaki, from fermented sorghum or millet (Faparusi et al 1973;Olasupo et al 1997).…”
Section: Discussionmentioning
confidence: 99%
“…Microbiological investigation of the alcoholic fermentation is not included in the present study. Several investigations have shown the involvement of lactic acid bacteria (LAB) in African traditional fermented cerealbased foods and beverages, including Lactobacillus, Leuco-nostoc, Lactococcus, Pediococcus and Weissella species (Odunfa and Adeyele 1985;Gashe 1985;Halm et al 1993;Hounhouigan et al 1993a;Johansson et al 1995;Hamad et al 1997;Olasupo et al 1997;Gassem 1999;Hayford et al 1999;Lei and Jakobsen 2004). However, to our knowledge, no investigation has dealt in detail with the involvement of LAB in the acidification of dolo and pito wort.…”
Section: Introductionmentioning
confidence: 99%
“…The DNA used for 16S rDNA sequencing was also used for RAPD analysis. The sequence of the primer used, P1 (5′ACGCGCCCT′3), has previously been described by Hayford et al. (1999).…”
Section: Methodsmentioning
confidence: 99%
“…and is often limited to around 10 species that mainly belong to the genus Lactobacillus, Leuconostoc, Weissella, Pediococcus with Lactobacillus plantarum and Lactobacillus fermentum frequently reported as major actors. In particular, several reports emphasised the dominance of L. fermentum in maize, sorghum and pearl millet-based fermented foods in different African countries (Hayford et al, 1999;Yousif et al, 2010;Vieira-Dalode´et al, 2007;Turpin et al, 2011) with high intraspecies diversity. The microbiota of these foods is a mix of heterofermentative and homofermentative LAB, and the end-fermentation products are consequently composed of a mixture of lactic acid, ethanol and acetic acid, with the production of carbon dioxide.…”
Section: Fermented Cereals As Staple Foods For Low-income Populationsmentioning
confidence: 99%