Add to ORKGTwelve amylolytic heterofermentative lactic acid bacteria were isolated in Benin from the fermentation processes of maize sour dough, namely ogi and mawè. Discrimination of strains was performed by DNA restriction patterns and compared with carbohydrate fermentation profiles. This allowed two new amylolytic strains, Ogi E1 and Mw2, belonging to the species #Lactobacillus fermentum$, to be distinguished. Strains Ogi E1 and Mw2 presented different amylolytic activities ; amylase from strain Mw2 was more acidophilic and mesophilic than amylase produced by strain Ogi E1. (Résumé d'auteur
Copyright © 2013 Olaoluwa Oyedeji et al. This is an open access article distributed under the Creati...
Lactobacillusamylovorus Lactobacillusamylovorus (a.my.lo.vo’rus. Gr. neut. n. amylon starch, L. v...
This study investigated the ability of Lactobacillus plantarum strains (NGL5 and NGL7) and Candida t...
Twelve amylolytic heterofermentative lactic acid bacteria were isolated in Benin from the fermentati...
peer reviewedIn Africa, fermented food products are particularly used as weaning foods for young ch...
Lactobacillus fermentum Ogi E1 is an amylolytic heterofermentative lactic acid bacterium previously ...
International audienceDoklu is a maize-based spontaneously fermented dough produced and consumed in ...
Two α-amylase-producing strains of Lactobacillus plantarum were isolated from South African barley. ...
Aims : Nutritional requirements of #Lactobacillus fermentum$ Ogi E1 were studied in order to define ...
In order to achieve efficient lactic acid production from starch, fermentation of avarious compositi...
Twelve isolates known as weakly amylolytic lactic acid bacteria were isolated from different time du...
Pozol is a Mexican beverage prepared from fermented nixtamalized maize dough. To contribute to under...
Amylases are enzymes that catalyze the hydrolysis of glycosidic bonds present in starch to release s...
Thirty Lactobacillus (L.)plantarum strains, isolated from sourdough, were identified by biochemical ...
Thirty Lactobacillus (L.) plantarum strains, isolated from sourdough, were identified by biochemical...
Copyright © 2013 Olaoluwa Oyedeji et al. This is an open access article distributed under the Creati...
Lactobacillusamylovorus Lactobacillusamylovorus (a.my.lo.vo’rus. Gr. neut. n. amylon starch, L. v...
This study investigated the ability of Lactobacillus plantarum strains (NGL5 and NGL7) and Candida t...
Twelve amylolytic heterofermentative lactic acid bacteria were isolated in Benin from the fermentati...
peer reviewedIn Africa, fermented food products are particularly used as weaning foods for young ch...
Lactobacillus fermentum Ogi E1 is an amylolytic heterofermentative lactic acid bacterium previously ...
International audienceDoklu is a maize-based spontaneously fermented dough produced and consumed in ...
Two α-amylase-producing strains of Lactobacillus plantarum were isolated from South African barley. ...
Aims : Nutritional requirements of #Lactobacillus fermentum$ Ogi E1 were studied in order to define ...
In order to achieve efficient lactic acid production from starch, fermentation of avarious compositi...
Twelve isolates known as weakly amylolytic lactic acid bacteria were isolated from different time du...
Pozol is a Mexican beverage prepared from fermented nixtamalized maize dough. To contribute to under...
Amylases are enzymes that catalyze the hydrolysis of glycosidic bonds present in starch to release s...
Thirty Lactobacillus (L.)plantarum strains, isolated from sourdough, were identified by biochemical ...
Thirty Lactobacillus (L.) plantarum strains, isolated from sourdough, were identified by biochemical...
Copyright © 2013 Olaoluwa Oyedeji et al. This is an open access article distributed under the Creati...
Lactobacillusamylovorus Lactobacillusamylovorus (a.my.lo.vo’rus. Gr. neut. n. amylon starch, L. v...
This study investigated the ability of Lactobacillus plantarum strains (NGL5 and NGL7) and Candida t...