ArticleApplied and environmental microbiology2000
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.
Article in Applied and environmental microbiology, 2000. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed.
- Effects of Lactic Acid Bacteria on Reducing the Formation of Biogenic Amines and Improving the Formation of Antioxidant Compounds in Traditional African Sourdough Flatbread Fermentation.Antioxidants (Basel, Switzerland) · 2024Article
- Detection of the Microbial Composition of Some Commercial Fermented Liquid Products via Metagenomic Analysis.Foods (Basel, Switzerland) · 2023Article
- Vitality, fermentation, aroma profile, and digestive tolerance of the newly selectedFrontiers in nutrition · 2022Article
- Characterizing Selected Sorghum Grain Varieties and Evaluating the Suitability of Their Malt Extracts for Cultivating Microbial Biomass.International journal of food science · 2021Article
- Bacterial and Fungal Dynamics During the Fermentation Process ofFrontiers in microbiology · 2020Article
- Locally produced lactic acid bacteria for pathogen inactivation and odor control in fecal sludge.Journal of cleaner production · 2018Article
- Antagonistic and Quantitative Assessment of Indigenous Lactic acid Bacteria in Different Varieties ofThe Pan African medical journal · 2017Article
- Exploring the Bacterial Microbiota of Colombian Fermented Maize Dough "Masa Agria" (Maiz Añejo).Frontiers in microbiology · 2016Article
- Probiotic potential of lactobacillus strains isolated from sorghum-based traditional fermented food.Probiotics and antimicrobial proteins · 2015Article
- Genotypic analysis of Escherichia coli strains from poultry carcasses and their susceptibilities to antimicrobial agents.Applied and environmental microbiology · 2001Article
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Authors and funding
4 authors.
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Abstract
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 corresponding fermented (93 strains) and cooked fermented (43 strains) porridge samples that were prepared in 15 households were characterized by using biochemical and physiological methods, as well as by analyzing the electrophoretic profiles of total soluble proteins. A total of 58 of the 180 strains were Lactobacillus plantarum strains, 47 were Leuconostoc mesenteroides strains, 25 were Lactobacillus sake-Lactobacillus curvatus strains, 17 were Pediococcus pentosaceus strains, 13 were Pediococcus acidilactici strains, and 7 were Lactococcus lactis strains. L. plantarum and L. mesenteroides strains were the dominant strains during the fermentation process and were recovered from 87 and 73% of the households, respectively. The potential origins of these groups of lactic acid bacteria were assessed by amplified fragment length polymorphism fingerprint analysis.
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