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Occurrence and diversity of yeasts involved in fermentation of West African cocoa beans.
Samples of cocoa beans were taken on two separate occasions during heap and tray fermentations in Ghana, West Africa. In total 496 yeast isolates were identified by conventional microbiologicalExpand
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Specific spoilage organisms in breweries and laboratory media for their detection.
The Gram positive bacteria are generally regarded as the most hazardous beer spoilage organisms in modern breweries, especially the lactobacilli: L. brevis, L. lindneri, L. curvatus, L. casei, L.Expand
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Occurrence and taxonomic characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages.
  • L. Jespersen
  • Biology, Medicine
  • FEMS yeast research
  • 1 April 2003
Indigenous fermented foods and beverages play a major role in the diet of African people. The predominant yeast species seen is Saccharomyces cerevisiae, involved in basically three groups ofExpand
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Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products.
A total of 234 LAB isolates from Brazilian food products were initially screened for their ability to survive at pH 2.0. Fifty one of the isolates survived and were selected. They were characterizedExpand
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Saccharomyces cerevisiae and lactic acid bacteria as potential mycotoxin decontaminating agents
Mycotoxins represent one of the important classes of naturally occurring toxicants in food, posing considerable health risk. Biological decontamination of mycotoxins using microorganisms is one ofExpand
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Surface binding of aflatoxin B1 by Saccharomyces cerevisiae strains with potential decontaminating abilities in indigenous fermented foods.
Saccharomyces cerevisiae constitutes one of the most important microorganisms involved in food fermentations throughout the world. Aflatoxin B(1) binding abilities of S. cerevisiae strains isolatedExpand
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Yeast populations associated with Ghanaian cocoa fermentations analysed using denaturing gradient gel electrophoresis (DGGE)
The yeast populations associated with the fermentation of Ghanaian cocoa were investigated using denaturing gradient gel electrophoresis (DGGE). Samples were collected at 12–24 h intervals from heapExpand
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Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product.
Produced from raw unpasteurized milk, nunu is a spontaneously fermented yoghurt-like product made in Ghana and other parts of West Africa. Despite the importance of nunu in the diet of many Africans,Expand
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Yeast involved in fermentation of Coffea arabica in East Africa determined by genotyping and by direct denaturating gradient gel electrophoresis
Samples of Coffea arabica were collected during the different stages of the fermentation from two production sites in Tanzania. The yeasts community was identified by genotyping using ITS–PCR andExpand
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In vitro screening of probiotic properties of Saccharomyces cerevisiae var. boulardii and food-borne Saccharomyces cerevisiae strains.
The probiotic potential of 18 Saccharomyces cerevisiae strains used for production of foods or beverages or isolated from such, and eight strains of Saccharomyces cerevisiae var. boulardii, wasExpand
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