Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.

  title={Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.},
  author={Melanie Kostinek and Ingrid Specht and Vinodh A. Edward and Chris Pinto and M Egounlety and Charles Sossa and Samwel Mbugua and Carine M Dortu and Philippe Thonart and L. C. F. Taljaard and M Mengu and Charles Franz and Wilhelm H Holzapfel},
  journal={International journal of food microbiology},
  volume={114 3},
A total of 375 lactic acid bacteria were isolated from fermenting cassava in South Africa, Benin, Kenya and Germany, and were characterised by phenotypic and genotypic tests. These could be divided into five main groups comprising strains of facultatively heterofermentative rods, obligately heterofermentative rods, heterofermentative cocci, homofermentative cocci and obligately homofermentative rods, in decreasing order of predominance. Most of the facultatively heterofermentative rods were… CONTINUE READING


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