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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...

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

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 1 Sept 2026. Prepared record publication-14723700-2026-09-01.1. Manifest publication-graph-cohort-2026-09-01.1.

Source receipt: PubMed via Helena Literature Corpus, retrieved 1 Sept 2026.

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