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

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 correspondi...

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محفوظ في:
التفاصيل البيبلوغرافية
المؤلفون الرئيسيون: Kunene, Nokuthula F., Geornaras, Ifigenia, von Holy, Alexander, Hastings, John W.
التنسيق: Artigo
اللغة:Inglês
منشور في: American Society for Microbiology 2000
الموضوعات:
Food Microbiology
الوصول للمادة أونلاين:https://ncbi.nlm.nih.gov/pmc/articles/PMC91946/
https://ncbi.nlm.nih.gov/pubmed/10698775
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