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Isolation and characterisation of lactic acid bacteria from cassava by products

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dc.contributor.authorAyodeji, David
dc.contributor.authorPiccirillo, Clara
dc.contributor.authorFerraro, Vincenza
dc.contributor.authorMoreira, Patrícia
dc.contributor.authorObadina, Adewale
dc.contributor.authorSanni, Lateef
dc.contributor.authorPintado, M.M.E
dc.date.accessioned2015-05-11T09:38:14Z
dc.date.available2015-05-11T09:38:14Z
dc.date.issued2014
dc.description.abstractLactic acid bacteria (LAB) are known for their probiotic properties. Literature reports how they can be isolated from both food products and their by-products, in particular from food/byproducts which went through a fermentation process. Cassava is a root crop with high nutritional value, widely consumed in many African, Asian and South American countries. Cassava food items and by-products could be used to isolate probiotic strains. In this work we report about the isolation of several LAB strains from the effluents of gari and fufu, two cassava-based food items typical of Nigeria. The isolate were analysed to determine their morphology, Gram-staining, acid and bile salt tolerance; moreover, molecular characterisation was also performed. Indeed some of the strains showed interesting properties. This study shows the potential of cassava as a source of LAB, which could find numerous applications in the food industry.por
dc.identifier.citationAYODEJI, David … [et al.] - Isolation and characterisation of lactic acid bacteria from cassava by products. In Congress on Food Structure Design, 1st, Porto, Portugal, 15-17 October, 2014. VICENTE, A. A. ; SILVA, C. L. M. ; PIAZZA, L. (eds.) - Book of Abstracts of the 1st Congress on Food Structure Design. Braga: Universidade do Minho, Departamento de Engenharia Biológica, 2014. ISBN 978-989-97478-5-2. p. 164por
dc.identifier.isbn9789899747852
dc.identifier.urihttp://hdl.handle.net/10400.14/17512
dc.language.isoengpor
dc.publisherUniversidade do Minho. Departamento de Engenharia Biológica
dc.relationFP7/KBBE.2011.2.5-02por
dc.subjectLactic acid bacteria isolationpor
dc.titleIsolation and characterisation of lactic acid bacteria from cassava by productspor
dc.typeconference object
dspace.entity.typePublication
oaire.citation.startPage164
person.familyNamePiccirillo
person.familyNameFerraro
person.familyNameMoreira
person.familyNamePintado
person.givenNameClara
person.givenNameVincenza
person.givenNamePatrícia
person.givenNameMaria Manuela
person.identifier962551
person.identifier263033
person.identifier456608
person.identifier.ciencia-id391B-75ED-6983
person.identifier.ciencia-id3A17-0D5A-2C03
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-6339-716X
person.identifier.orcid0000-0003-4815-0297
person.identifier.orcid0000-0002-0004-851X
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridN-8206-2013
person.identifier.ridK-8153-2014
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id7004621626
person.identifier.scopus-author-id36450563900
person.identifier.scopus-author-id7006510563
person.identifier.scopus-author-id7004483898
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
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