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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Detaylı Bibliyografya

Yayımlandı:	Appl Environ Microbiol
Asıl Yazarlar:	Kunene, Nokuthula F., Geornaras, Ifigenia, von Holy, Alexander, Hastings, John W.
Materyal Türü:	Artigo
Dil:	Inglês
Baskı/Yayın Bilgisi:	American Society for Microbiology (ASM) 2000
Konular:	Food Microbiology
Online Erişim:	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
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