Diversity and technological characterization of Pediococcus pentosaceus strains isolated from Nigerian traditional fermented foods
A.T. Adesulu-Dahunsi, A.I. Sanni, Kumaraswamy Jeyaram
Topics & Concepts
PediococcusPulsed-field gel electrophoresisRAPDBiologyPediococcus acidilacticiStarterEnterococcus faeciumFood scienceMicrobiologyBacteriaLactobacillusFermentationGenetic diversityGenotypeLactic acidAntibioticsLactobacillus plantarumPopulationBiochemistryGeneticsSociologyGeneDemographyProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyEnzyme Production and Characterization