Biodiversity, dynamics and antimicrobial activity of lactic acid bacteria involved in the fermentation of maize flour for doklu production in Côte d'Ivoire
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- 作者：N.M.C. Assohoun-Djenia ; b ; N.T. Djenia ; S. Messaoudic ; E. Lhommeb ; M. Koussemon-Camaraa ; T. Ouassad ; J.-M. Choberte ; B. Onnob ; X. Doussetb ; c ; xavier.dousset@oniris-nantes.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Antimicrobial activity ; Bio preservation ; Doklu ; Fermentation ; Maize dough ; Lactic acid bacteria ; PCR-TTGE
- 刊名：Food Control
- 出版年：2016
- 出版时间：April 2016
- 年：2016
- 卷：62
- 期：Complete
- 页码：397-404
- 全文大小：798 K
文摘
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Description of the bacterial dynamic during doklu production.
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Lb. fermentum is the dominant lactic acid bacteria at the end of the fermentation.
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Lactic acid bacteria species show antibacterial and antifungal activities.
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Polyphasic approach complemented LAB identification of doklu microbiota.
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