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Titel:

Polyphasic characterization of lactic acid bacteria isolated from Beninese sorghum beer starter

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Tokpohozin, Sedjro Emile; Julian Felix Thomas, Waldenmaier; Fischer, Susann; Becker, Thomas
Abstract:
Tchoukoutou is a Beninese traditional sorghum beer obtained by mixed fermentation including yeast and lactic acid bacteria (LAB). The starter's LAB communities as well as their biotechnological importance remain unknown. Furthermore, the sprouted grain of Sorghum bicolor, which is used during the beer processing, contains a cyanogenic glucoside (dhurrin). In order to elucidate Beninese sorghum beer starter LAB microbiota, 69 LAB isolated from traditional starters were characterized using a polyp...     »
Stichworte:
African beers Traditional starter MALDI-TOF MS Biodiversity Aryl-β--glucosidase
Zeitschriftentitel:
LWT - Food Science and Technology
Jahr:
2017
Band / Volume:
80
Seitenangaben Beitrag:
51-58
Volltext / DOI:
doi:10.1016/j.lwt.2017.02.004
WWW:
http://www.sciencedirect.com/science/article/pii/S0023643817300932
Print-ISSN:
0023-6438
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