Publications
| lactobacillus ghanensis sp. nov., a motile lactic acid bacterium isolated from ghanaian cocoa fermentations. | three gram-positive, catalase-negative, motile, rod-shaped strains, designated l486, l489(t) and l499, were isolated from fermenting cocoa. these organisms produced dl-lactic acid from glucose without gas formation. ammonia was not produced from arginine. acid was produced from amygdalin, d-cellobiose, aesculin, d-fructose, d-glucose, d-galactose, d-mannitol, d-mannose, n-acetylglucosamine, l-rhamnose, sucrose, salicin and d-trehalose. the cell walls contained peptidoglycan of the d-meso-diamino ... | 2007 | 17625177 |
| genotypic characterization and safety assessment of lactic acid bacteria from indigenous african fermented food products. | indigenous fermented food products play an essential role in the diet of millions of africans. lactic acid bacteria (lab) are among the predominant microbial species in african indigenous fermented food products and are used for different applications in the food and biotechnology industries. numerous studies have described antimicrobial susceptibility profiles of lab from different parts of the world. however, there is limited information on antimicrobial resistance profiles of lab from africa. ... | 2012 | 22594449 |