Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products.

ABSTRACT:

Background

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. The aim of this study was to characterize 33 LAB previously isolated from three different African indigenous fermented food products using (GTG)5-based rep-PCR, sequencing of the 16S rRNA gene and species-specific PCR techniques for differentiation of closely related species and

SUBMITTER: Adimpong DB 

PROVIDER: S-EPMC3463448 | biostudies-literature | 2012 May

REPOSITORIES: biostudies-literature