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...

Descrizione completa

Dettagli Bibliografici

Pubblicato in:	Appl Environ Microbiol
Autori principali:	Kunene, Nokuthula F., Geornaras, Ifigenia, von Holy, Alexander, Hastings, John W.
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	American Society for Microbiology (ASM) 2000
Soggetti:	Food Microbiology
Accesso online:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC91946/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/10698775/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.66.3.1084-1092.2000
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!