Cargando…

Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products

BACKGROUND: Indigenous fermented food products play an essential role in the diet of millions of Africans. Lactic acid bacteria (LAB) are among the predominant microbial species in African indigenous fermented food products and are used for different applications in the food and biotechnology indust...

Descripción completa

Detalles Bibliográficos
Autores principales:	Adimpong, David B, Nielsen, Dennis S, Sørensen, Kim I, Derkx, Patrick MF, Jespersen, Lene
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	BioMed Central 2012
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3463448/ https://www.ncbi.nlm.nih.gov/pubmed/22594449 http://dx.doi.org/10.1186/1471-2180-12-75

Ejemplares similares

Draft Whole-Genome Sequence of Bacillus sonorensis Strain L12, a Source of Nonribosomal Lipopeptides
por: Adimpong, David B., et al.
Publicado: (2013)

The art of strain improvement of industrial lactic acid bacteria without the use of recombinant DNA technology
por: Derkx, Patrick MF, et al.
Publicado: (2014)

Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa
por: Johansen, Pernille Greve, et al.
Publicado: (2019)

Novel probiotic lactic acid bacteria isolated from indigenous fermented foods from West Sumatera, Indonesia
por: Harnentis, Harnentis, et al.
Publicado: (2020)

Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages
por: Mokoena, Mduduzi Paul, et al.
Publicado: (2016)

Importance of lactic acid bacteria in Asian fermented foods
por: Rhee, Sook Jong, et al.
Publicado: (2011)

The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana
por: Akabanda, Fortune, et al.
Publicado: (2014)

Angiotensin-I-converting enzyme inhibitory peptides in milk fermented by indigenous lactic acid bacteria
por: Rubak, Yuliana Tandi, et al.
Publicado: (2020)

Screening of Indigenous Oxalate Degrading Lactic Acid Bacteria from Human Faeces and South Indian Fermented Foods: Assessment of Probiotic Potential
por: Gomathi, Sivasamy, et al.
Publicado: (2014)

On the Molecular Selection of Exopolysaccharide-Producing Lactic Acid Bacteria from Indigenous Fermented Plant-Based Foods and Further Fine Chemical Characterization
por: Angelov, Angel, et al.
Publicado: (2023)

Co-occurrence of Lactobacillus Species During Fermentation of African Indigenous Foods: Impact on Food Safety and Shelf-Life Extension
por: Adesulu-Dahunsi, Adekemi Titilayo, et al.
Publicado: (2022)

Role of Lactic Acid Bacteria in Food Preservation and Safety
por: Zapaśnik, Agnieszka, et al.
Publicado: (2022)

Antimicrobial Characteristics of Lactic Acid Bacteria Isolated from Homemade Fermented Foods
por: Ren, Dayong, et al.
Publicado: (2018)

Folate in Milk Fermented by Lactic Acid Bacteria from Different Food Sources
por: Mahara, Fenny Amilia, et al.
Publicado: (2021)

Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food
por: Abdel Tawab, Fatma I., et al.
Publicado: (2023)

Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria
por: Magra, Taxiarchoula, et al.
Publicado: (2021)

Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Starters for Fermentation of Vegetables
por: Sáez, Gabriel D., et al.
Publicado: (2018)

Extractive Fermentation of Lactic Acid in Lactic Acid Bacteria Cultivation: A Review
por: Othman, Majdiah, et al.
Publicado: (2017)

Use of Food Spoilage and Safety Predictor for an “A Priori” Modeling of the Growth of Lactic Acid Bacteria in Fermented Smoked Fish Products
por: Racioppo, Angela, et al.
Publicado: (2022)

Production of Functional High-protein Beverage Fermented with Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food
por: Cho, Young-Hee, et al.
Publicado: (2015)

Fermentation of coffee pulp using indigenous lactic acid bacteria with simultaneous aeration to produce cascara with a high antioxidant activity
por: Oktaviani, Lina, et al.
Publicado: (2020)

γ-Aminobutyric acid production by selected lactic acid bacteria isolate of an Indonesian indigenous fermented buffalo milk (dadih) origin
por: Harnentis, Harnentis, et al.
Publicado: (2019)

Lactic acid bacteria and yeasts involved in the fermentation ofamabere amaruranu, a Kenyan fermented milk
por: Nyambane, Bitutu, et al.
Publicado: (2014)

Bacteriophages of lactic acid bacteria and their impact on milk fermentations
por: Garneau, Josiane E, et al.
Publicado: (2011)

Health Benefits of Lactic Acid Bacteria (LAB) Fermentates
por: Mathur, Harsh, et al.
Publicado: (2020)

A Glutamic Acid-Producing Lactic Acid Bacteria Isolated from Malaysian Fermented Foods
por: Zareian, Mohsen, et al.
Publicado: (2012)

Selective Thermotolerant Lactic Acid Bacteria Isolated From Fermented Juice of Epiphytic Lactic Acid Bacteria and Their Effects on Fermentation Quality of Stylo Silages
por: Pitiwittayakul, Nittaya, et al.
Publicado: (2021)

Controlled fermentation and preservation of UGBA –an indigenous Nigerian fermented food
por: Okorie, Chimezie Princewill, et al.
Publicado: (2013)

Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention
por: Ibrahim, Salam A., et al.
Publicado: (2021)

Bioprospecting of indigenous resources for the exploration of exopolysaccharide producing lactic acid bacteria
por: Zafar, Syeda Bushra, et al.
Publicado: (2018)

Evaluation of antibacterial properties of lactic acid bacteria from traditionally and industrially produced fermented sausages from Germany
por: Bungenstock, Lene, et al.
Publicado: (2020)

Microbial Safety of Milk Production and Fermented Dairy Products in Africa
por: Owusu-Kwarteng, James, et al.
Publicado: (2020)

Editorial: Ad-Hoc Selection of Lactic Acid Bacteria for Non-conventional Food Matrices Fermentations: Agri-Food Perspectives
por: Pontonio, Erica, et al.
Publicado: (2021)

Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation
por: Pontonio, Erica, et al.
Publicado: (2019)

Isolation, identification and potential probiotic characterization of lactic acid bacteria from Thai traditional fermented food
por: Suwannaphan, Sunisa
Publicado: (2021)

Antibiotic resistance in potential probiotic lactic acid bacteria of fermented foods and human origin from Nigeria
por: Duche, Rachael T., et al.
Publicado: (2023)

In vitro screening and characterization of lactic acid bacteria from Lithuanian fermented food with potential probiotic properties
por: Megur, Ashwinipriyadarshini, et al.
Publicado: (2023)

Direct contact of fermented rice bran beds promotes food-to-hand transmission of lactic acid bacteria
por: Niwa, Ryo, et al.
Publicado: (2023)

Regulatory and Safety Requirements for Food Cultures
por: Laulund, Svend, et al.
Publicado: (2017)

Hypolipidemic effects of lactic acid bacteria fermented cereal in rats
por: Banjoko, Immaculata Oyeyemi, et al.
Publicado: (2012)

Cannot write session to /tmp/vufind_sessions/sess_1gbump5mq4765sg76jh21hhjdb