| identification and characterisation of lactobacilli isolated from kimere, a spontaneously fermented pearl millet dough from mbeere, kenya (east africa). | the objective of the study was to isolate potential probiotic lactobacilli from kimere, a pearl millet dough prepared in the mbeere community of kenya, east africa, by fermentation for 18-24 hours. kimere samples, collected from 11 different homesteads in mbeere, showed average ph values of 3.63-¦0.29. counts of presumptive lactobacilli were 8.52-¦0.02 log10 colony forming units per gram, respectively. 48 presumptive lactobacillus isolates were characterised and identified by biochemical and mol ... | 2010 | 21831760 |