Identification of Lactobacillus Species Associated with Selected African Fermented Foods
N. A. Olasupo, D. K. Olukoya, S. A. Odunfa
Zeitschrift für Naturforschung C
Abstract
Abstract Two hundred isolates of Lactobacillus were obtained from seven indigenous fermented foods namely: 'fufu' (fermented cassava), 'iru' (fermented African locust bean), 'kenkey' and 'ogi' (fermented maize), 'kunu-zarki' (fermented millet), 'ugba' (fermented African oil bean) and 'wara' (fermented skimmed cow milk). Lactobacillus species identified were Lacto bacillus casei (17.0%), L. lactis (4.5%), L. plantarum (41.5%), L. brevis (11.5%), L. jensenii (5.5%), L. acidophilus (3.5%) L. cellobiosus (5.0%), L. delbrueckii (2.5%), L. salivarius (3.5%), L. leichmannii (3.5%) and L. fermentum (2.0%). The commonest species isolated was L. plantarum. This paper highlight the importance of Lactobacillus in the processing of African fermented foods.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
ogi is made from fermented maize
“'kenkey' and 'ogi' (fermented maize)”
ugba is made from fermented African oil bean
“'ugba' (fermented African oil bean)”
kenkey is made from fermented maize
“'kenkey' and 'ogi' (fermented maize)”
kunu-zarki is made from