CHARACTERIZATION AND DISTRIBUTION OF LACTIC-ACID BACTERIA IN CASSAVA FERMENTATION DURING FUFU PRODUCTION

被引：66

作者：

OYEWOLE, OB ^{[1
]}

ODUNFA, SA ^{[1
]}

机构：

[1] UNIV IBADAN,DEPT BOT & MICROBIOL,IBADAN,NIGERIA

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1990年 / 68卷 / 02期

关键词：

D O I：

10.1111/j.1365-2672.1990.tb02559.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

One hundred and thirty four lactic acid bacterial strains isolated during the 96‐h period of cassava fermentation for fufu production were identified. The spectrum and proportion of the strains include Lactobacillus plantarum, 81%; Leuconostoc mesenteroides, 16%; Lact. cellobiosus, 15%; Lact. brevis, 9%; Lact, coprophilus, 5%; Lact. lactis, 4%; Leuc. lactis, 3% and Lact. bulgaricus, 1%. The isolates were characterized into strains. The succession among the lactic isolates was established. Lactobacillus plantarum was identified as the most dominant lactic acid bacterial strain involved in the fermentation. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：145 / 152

页数：8

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