Article
Molecular diversity of lactic acid bacteria from cassava sour starch (Colombia).
Systematic and applied microbiology - 1 Jun 2000
Omar N B, Ampe F, Raimbault M, Guyot J P, Tailliez P
Abstract excerpt
Lactic acid bacteria and more particularly lactobacilli and Leuconostoc, are widely found in a wide variety of traditional fermented foods of tropical countries, made with cereals, tubers, meat or fish. These products represent a source of bacterial diversity that cannot be accurately analysed using classical phenotypic and biochemical tests. In the present work, the identification and the molecular diversity of...
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