Characterization and determination of origin of lactic acid bacteria from a sorghum-based fermented weaning food by analysis of soluble proteins and amplified fragment length polymorphism fingerprinting

The group that includes the lactic acid bacteria is one of the most diverse groups of bacteria known, and these organisms have been characterized extensively by using different techniques. In this study, 180 lactic acid bacterial strains isolated from sorghum powder (44 strains) and from correspondi...

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Veröffentlicht in:	Applied and Environmental Microbiology 2000-03, Vol.66 (3), p.1084-1092
Hauptverfasser:	Kunene, N.F, Geornaras, I, Von Holy, A, Hastings, J.W
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacterial Proteins - analysis Bacterial Typing Techniques Biological and medical sciences DNA Fingerprinting - methods Fermentation fermented foods Food industries Food Microbiology Fundamental and applied biological sciences. Psychology Gram-Positive Bacteria - genetics Gram-Positive Bacteria - isolation & purification Infant Food - microbiology Lactic Acid - metabolism Lactobacillus - genetics Lactobacillus - isolation & purification Lactococcus - genetics Lactococcus - isolation & purification Pediococcus - genetics Pediococcus - isolation & purification Poaceae - microbiology Research and development. New food products, dietetic foods and beverages sorghum powder South Africa Weaning
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