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Article

Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink.

Journal of applied microbiology - 1 Jan 2004

Lei V, Jakobsen M

Abstract excerpt

AIMS: To identify and examine the diversity of predominant lactic acid bacteria (LAB) in koko and koko sour water (KSW) from different Ghanaian production sites with regard to pattern of fermentation (API 50 CHL), genotype, antimicrobial activity, and resistance to low pH and bile salts. METHODS AND RESULTS: In total 215 LAB were isolated from koko and KSW. The isolates were identified using intergenic...

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PMID: 14723700
DOI: 10.1046/j.1365-2672.2004.02162.x

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