Journal ArticleDOI
Evaluation of diversity of Candida species isolated from fermented cassava during traditional small scale gari production in Nigeria
Reads0
Chats0
TLDR
The results demonstrated that different strains of Candida species participated in the traditional fermentation of cassava and differentiated C. krusei from C. inconspicua using the 18S rDNA gene sequencing.About:
This article is published in Food Control.The article was published on 2008-05-01. It has received 18 citations till now. The article focuses on the topics: Candida krusei & Candida inconspicua.read more
Citations
More filters
Journal ArticleDOI
Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from Benin.
Anna Greppi,Kalliopi Rantisou,Wilfrid Padonou,Joseph D. Hounhouigan,Lene Jespersen,Mogens Jakobsen,Luca Simone Cocolin +6 more
TL;DR: Dynamics of the yeast populations occurring during spontaneous fermentations of mawè and tchoukoutou were investigated using both culture-dependent and -independent approaches to reveal a few autochthonous species.
Journal ArticleDOI
Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa.
Pernille Greve Johansen,James Owusu-Kwarteng,Charles Parkouda,S. Wilfrid Padonou,Lene Jespersen +4 more
TL;DR: The present review focuses on yeasts considering their current taxonomic position, relative occurrence and successions, interactions with other commensal microorganisms as well as beneficial effects and importance in human diet.
Journal ArticleDOI
Update on Candida krusei, a potential multidrug-resistant pathogen.
TL;DR: The current knowledge of the biology, pathophysiology and epidemiology of a potential multidrug-resistant fungal pathogen, C. krusei, is reviewed, while also discussing the mechanisms of drug resistance of Candida species and alternative therapeutic approaches.
Journal ArticleDOI
Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians
Ana Luiza Freire,Cíntia Lacerda Ramos,Euziclei Gonzaga de Almeida,Whasley Ferreira Duarte,Rosane Freitas Schwan +4 more
TL;DR: This is the first time that the microbial dynamics and physicochemical parameters were investigated in the yak upa beverage and it may contribute to the future selection of starter cultures to perform yakupa fermentations.
Journal ArticleDOI
Yeast microflora isolated from Brazilian cassava roots: taxonomical classification based on molecular identification.
Nelson Rosa Ferreira,Carmela Belloch,Amparo Querol,Paloma Manzanares,Salvador Vallez,Alberdan Silva Santos +5 more
TL;DR: It is hoped that these results will contribute toward selecting yeast from this microflora capable to degrade cassava starch in the near future.
References
More filters
Journal ArticleDOI
Rapid extraction of bacterial genomic DNA with guanidium thiocyanate
TL;DR: The method, which was applicable to both Gram‐positive and Gram‐negative bacteria, eliminated endogenous nuclease activity and avoided the need for phenol, RNase and protease treatments.
Journal ArticleDOI
Candida glabrata: review of epidemiology, pathogenesis, and clinical disease with comparison to C. albicans
TL;DR: This review summarizes all known clinical and experimental information about C. glabrata infections with comparisons to C. albicans as a means of contrasting the two species commonly observed and emphasizing the many recognized differences.
Book
Microbiology of Fermented Foods
TL;DR: This book discussesFermented Protein Foods in the Orient: Shoyu and Miso in Japan, and potential Infective and Toxic Microbiological Hazards Associated with the Consumption of Fermented Foods.
Book ChapterDOI
African fermented foods
S. A. Odunfa,Olusola B. Oyewole +1 more
TL;DR: Fermented foods constitute a significant component of African diets and some serve as main course meals, others as beverages while others are highly prized food condiments.
Journal ArticleDOI
Lactic fermented foods in Africa and their benefits
TL;DR: In this article, the benefits of lactic acid fermentation for improving food safety in Africa as a low-cost method of food preservation and in improving the nutritional quality of the food raw materials are discussed.
Related Papers (5)
Characterization of Candida krusei strains from spontaneously fermented maize dough by profiles of assimilation, chromosome profile, polymerase chain reaction and restriction endonuclease analysis
A. E. Hayford,M. Jakobsen +1 more