Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/17512
Título: Isolation and characterisation of lactic acid bacteria from cassava by products
Autor: Ayodeji, David
Piccirillo, Clara
Ferraro, Vincenza
Moreira, Patrícia
Obadina, Adewale
Sanni, Lateef
Pintado, Manuela
Palavras-chave: Lactic acid bacteria isolation
Data: 2014
Citação: AYODEJI, 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. 164
Resumo: Lactic 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.
URI: http://hdl.handle.net/10400.14/17512
Aparece nas colecções:CBQF - Resumos em actas / Abstracts in proceedings

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