Survey of the presence of Lactobacillus plantarum in the fermented maize dough hydrolysate used in the technology of the improvement of lanhouin

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AuteurDOSSOU YOVO, PIERRE
AuteurBOKOSSA YAOU, INNOCENT PADONOU
AuteurSOPROUNOVA, OLGA
AuteurEREMEEVA, SVETLANA
AuteurYELOUASSI, CHIMENE AGGRIPINE RODOGUNE
Date d'ajout2026-06-02T16:06:57Z
Date de disponibilite2026-06-02T16:06:57Z
Date de publication2012
ResumeResearch works are currently going on to find out the real existence of Lactobacillus plantarum in the fermented maize dough hydrolysate and in other fermented maize products in West Africa sub region. This work aims to search for the presence of lactic acid bacteria in general and of the L. plantarum in particular, in fermented maize dough hydrolysate produced in Benin by the fermentation of the maize in water. The use of L. plantarum selective medium (LPSM) denoted the presence of characteristic yellow facultative-anaerobic colonies with a yellow aura in the hydrolysate. This result reveals therefore the presence of L. plantarum which turned around 105 to 106 CFU/ml.
DOI10.5897/AJMR12.604
Autre identifiantBECDB-2911
URIhttps://dspace.uac.bj/handle/123456789/2907
Languefr
Fait partie deAfrican Journal of Microbiology Research
SujetFermented maize dough hydrolysate
Sujetlactic acid bacteria
SujetLactobacillus plantarum
TitreSurvey of the presence of Lactobacillus plantarum in the fermented maize dough hydrolysate used in the technology of the improvement of lanhouin
TypeArticle

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