Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods.

Journal of applied microbiology - 1 Jun 2010

Ouoba L I I, Nyanga-Koumou C A G, Parkouda C, Sawadogo H, Kobawila S C, Keleke S, Diawara B, Louembe D, Sutherland J P

Abstract excerpt

AIM: To identify and compare lactic acid bacteria (LAB) isolated from alkaline fermentations of cassava (Manihot esculenta Crantz) leaves, roselle (Hibiscus sabdariffa) and African locust bean (Parkia biglobosa) seeds for production of, respectively, Ntoba Mbodi, Bikalga and Soumbala. METHODS AND RESULTS: A total of 121 LAB were isolated, identified and compared by phenotyping and genotyping using PCR...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Bacterial Typing Techniques
Share to DNA, Ribosomal Spacer

Methodology Data sources Editorial policy Privacy Delete account & data About Contact Helena Bioinformatics

Share to Fabaceae

Share to Fermentation

Share to Food Microbiology

Share to Lactic Acid

Share to Lactobacillus plantarum

Share to Manihot

Source

Identifiers

PMID: 19895650
DOI: 10.1111/j.1365-2672.2009.04603.x

Genes

IMPACT

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence. Graph snapshot: 2026-09-29.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods.PMID 19895650Read ↗

Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.Semantic proximity Read ↗

Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.Semantic proximity Read ↗

Identification of Predominant Lactic Acid Bacteria Associated With Kunun-zaki and Kindirmo a Traditional Fermented Food of NigeriaSemantic proximity Read ↗

Understanding the potential of fruits, flowers, and ethnic beverages as valuable sources of techno-functional and probiotics strains: Current scenario and main challengesSemantic proximity Read ↗

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

Molecular diversity of lactic acid bacteria from cassava sour starch (Colombia).Semantic proximity Read ↗

Potentially Probiotic Lactiplantibacillus Plantarum Strains From Indian Foods: Isolation, Characterization and Comparative GenomicsSemantic proximity Read ↗

Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India.Semantic proximity Read ↗

Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas.Semantic proximity Read ↗

Local domestication of microbes via cassava beer fermentationSemantic proximity Read ↗

Isolation, characterization and comparative genomics of potentially probiotic Lactiplantibacillus plantarum strains from Indian foods.Semantic proximity Read ↗

Analysis of bacterial diversity and genetic evolution of Lacticaseibacillus paracasei isolates in fermentation pit mud.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.