Cluster analysis, richness and biodiversity indexes derived from denaturing gradient gel electrophoresis fingerprints of bacterial communities demonstrate that traditional maize fermentations are driven by the transformation process
- 15 September 2000
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 60 (1) , 91-97
- https://doi.org/10.1016/s0168-1605(00)00358-5
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Microbial Community Dynamics during Production of the Mexican Fermented Maize Dough PozolApplied and Environmental Microbiology, 2000
- Isolation and characterization of new amylolytic strains of Lactobacillus fermentum from fermented maize doughs (mawè and ogi) from BeninJournal of Applied Microbiology, 1998
- Characterization of the bacterial flora of Sudanese sorghum flour and sorghum sourdoughJournal of Applied Microbiology, 1997
- Microbiology of pozol, a Mexican fermented maize doughWorld Journal of Microbiology and Biotechnology, 1995
- Phenotypically based taxonomy using API 50CH of lactobacilli from Nigerian ogi, and the occurrence of starch fermenting strainsInternational Journal of Food Microbiology, 1995
- Phylogenetic identification and in situ detection of individual microbial cells without cultivationMicrobiological Reviews, 1995
- Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in GhanaInternational Journal of Food Microbiology, 1993
- Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from BeninInternational Journal of Food Microbiology, 1993
- The need for process optimization of African fermented foods and beveragesInternational Journal of Food Microbiology, 1993
- Microbial ecology of fermenting plant materialsFEMS Microbiology Letters, 1987