Article
Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food.
Food microbiology - 1 Sept 2010
Yousif Nuha M K, Huch Melanie, Schuster Tobias, Cho Gyu-Sung, Dirar Hamid A, Holzapfel Wilhelm H, Franz Charles M A P
Abstract excerpt
The diversity of lactic acid bacteria associated with Hussuwa fermentation, a Sudanese fermented sorghum food, was studied using a polyphasic taxonomical approach. Predominant strains could be well characterised based on a combination of phenotypic tests and genotypic methods such as ARDRA, rep-PCR and RAPD-PCR, as well as 16S rRNA gene sequencing of representative strains. Thus, the majority (128 of 220, 58.3%)...
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