Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food.

@article{Yousif2010DiversityOL,
  title={Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food.},
  author={Nuha M K Yousif and Melanie Huch and Tobias Schuster and Gyu-Sung Cho and Hamid A. Dirar and Wilhelm H Holzapfel and Charles Franz},
  journal={Food microbiology},
  year={2010},
  volume={27 6},
  pages={757-68}
}
The diversity of lactic acid bacteria associated with Hussuwa fermentation, a Sudanese fermented sorghum food, was studied using a polyphasic taxonomical approach. Predominant strains could be well characterised based on a combination of phenotypic tests and genotypic methods such as ARDRA, rep-PCR and RAPD-PCR, as well as 16S rRNA gene sequencing of representative strains. Thus, the majority (128 of 220, 58.3%) of strains exhibited phenotypic properties typical of heterofermentative… CONTINUE READING
12 Citations
34 References
Similar Papers

Citations

Publications citing this paper.
Showing 1-10 of 12 extracted citations

References

Publications referenced by this paper.
Showing 1-10 of 34 references

The genera Pediococcus and Aeorococcus

  • N. Weiss
  • 1991
Highly Influential
3 Excerpts

Molecular Cloning: a Laboratory Manual, second ed

  • J. Sambrook, E. F. Fritsch, T. Maniatis
  • Cold Spring Harbor Laboratory,
  • 1989
Highly Influential
2 Excerpts

Similar Papers

Loading similar papers…