Full Length Research Paper
References
Amao, JA, Odunfa SA, Mbom CN (2018). The role of Staphylococcus species in the production of iru during the fermentation of African locust beans (Parkia biglobosa). Food Research 2:187-193. |
|
Bokulich NA, Mills DA (2013). Facility-specific "House" microbiome drives microbial landscapes of artisan cheesemaking Plants. Applied and Environmental Microbiology 79:5214-5223. |
|
Brauman A, Keleke S, Malonga M, Miambi E, Ampe F (1996). Microbiological and Biochemical Characterization of Cassava Retting, a Traditional Lactic Acid Fermentation for Foo-Foo (Cassava Flour) Production. Applied and Environmental Microbiology 62:2854-2858. |
|
Cragg SM, Beckham GT, Bruce NC, Bugg TDH, Distel DL, Dupree P, Etxabe AG, Goodell BS, Jellison J, McGeehan JE, McQueen-Mason SJ, Schnorr K, Walton PH, Watts JEM and Zimmer M (2015). Lignocellulose degradation mechanisms across the Tree of Life. Current Opinion in Chemical Biology 29:108-119. |
|
Garland JL, Lehman RM (1999). Dilution/extinction of community phenotypic characters to estimate relative structural diversity in mixed communities. FEMS Microbiology Ecology 30:333-343. |
|
Gomez EDV, Garland JL, Roberts MS (2004). Microbial structural diversity estimated by dilution–extinction of phenotypic traits and T-RFLP analysis along a land-use intensification gradient. FEMS Microbiology Ecology 49:253-259. |
|
Sawadogoâ€Lingani H, Lei V, Diawara B, Nielsen DS, Møller PL, Traoré AS, Jakobsen M (2007). The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer. Journal of Applied Microbiology 103:765-777. |
|
He J, Su L, Sun X, Fu J, Chen J, Wu J (2014). A novel xylanase from Streptomyces sp. FA1: purification, characterization, identification, and heterologous expression. Biotechnology and Bioprocess Engineering 19:8-17. |
|
Jia Y, Wilkins D, Lu H, Cai M, Lee PKH (2016). Long-term enrichment on cellulose or xylan causes functional and taxonomic convergence of microbial communities from anaerobic digesters. Applied and Environmental Microbiology 82:1519-1529. |
|
Kloos WE (1980). Natural populations of the genus Staphylococcus. Annual Review of Microbiology 34:559-592. |
|
Kobawila SC, Louembe D, Keleke S, Hounhouigan J, Gamba C (2005). Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo. African Journal of Biotechnology 4:689-696. |
|
Kostinek M, Specht I, Edward VA; Pinto C; Egounlety M, Sossa C; Mbugua S, Dortue C, Thonart P, L.Taljaar L, Mengu M, Franz CMAP, Holzapfel WH (2007). Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures. International Journal of Food Microbiology 114:342-351. |
|
Kouhoundé SHS, Adéoti K, Delvigne F, Savadogo A, Traore AS, Thonart P (2014). The use of microorganisms of cassava retting for the production of pectinolytic enzymes. Journal of Microbiology, Biotechnology and Food Sciences 4:277-281. |
|
Lei V, Jakobsen M (2004). Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink. Journal of Applied Microbiology 96:384-397. |
|
Leroy F, De Vuyst L (2004). Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science and Technology 15: 67-78. |
|
Louembe D, Kobawila SC, Bouanga Kalou G, Kéléké S (2003). Etude microbiologique des feuilles fermentées de manioc "Ntoba Mbodi". Tropicultura 21:106-111. |
|
Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Foligné B, Gänzle M, Kort R, Pasin G, Pihlanto A, Smid EJ, Hutkins R (2017). Health benefits of fermented foods: microbiota and beyond. Current Opinion in Biotechnology 44:94-102. |
|
Miambi E, Guyot JP, Ampe F (2003). Identification, isolation and quantification of representative bacteria from fermented cassava dough using an integrated approach of culture-dependent and culture-independent methods. International Journal of Food Microbiology 82:111-120. |
|
Mokemiabeka S, Dhellot J, Kobawila SC, Diakabana P, Ntietie RN, Loukombo Nyanga-Koumou AG Louembe D (2011). Softening and mineral content of cassava (Manihot esculenta Crantz) Leaves during the Fermentation to produce Ntoba mbodi. Advance Journal of Food Science and Technology 3:418-423. |
|
Ouoba LII, Nyanga-Koumou CAG, Parkouda C, Sawadogo H, Kobawila SC, Keleke S, Diawara B, Louembe D, Sutherland JP (2010). Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods. Journal of Applied Microbiology 108:2019-2029. |
|
Ouoba LII, Vouidibio Mbozo AB, Thorsen L, Anyogu Amarachukwu, Nielsen DS, Kobawila SC, Sutherland JP (2015). Lysinibacillus louembei sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo. International Journal of Systematic and Evolutionary Microbiology 65:4256-4262. |
|
Papamanoli E, Kotzekidou P, Tzanetakis N, Litopoulou-Tzanetaki E (2002). Characterization of Micrococcaceae isolated from dry fermented sausage. Food Microbiology 19:441-449. |
|
Parkouda C, Nielsen DS, Azokpota P, Ouoba LII, Amoa-Awua WK, Thorsen L, Hounhouigan JD, Jensen JS, Tano DK, Diawara B, Jakobsen M (2009). The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia. Critical Reviews in Microbiology 35:139-156. |
|
Popova IE, Deng S (2010). A high-throughput microplate assay for simultaneous colorimetric quantification of multiple enzyme activities in soil. Applied Soil Ecology 45:315-318. |
|
Ray R, Montet D (2017). Fermented Foods, Part II. Boca Raton: CRC pp. 21-45. |
|
Sanger F, Nicklen S, Coulson AR (1977). DNA sequencing with chain- terminating inhibitors. Proceedings of the National Academy of Sciences 74:5463-5467. |
|
Sarkar P, Nout M (2014). Handbook of indigenous foods Involving alkaline fermentation. Boca Raton: CRC Press. |
|
Shao Y, Lin AHM (2018). Improvement in the quantification of reducing sugars by miniaturizing the Somogyi-Nelson assay using a microtiter plate. Food Chemistry 240:898-903. |
|
Steinkraus KH (1996). Handbook of Indigenous Fermented Foods. Second Edition, Marcel Dekker, Inc., New York. Marcel Dekker Inc., pp. 493-496. |
|
Steinkraus KH (2002). Fermentations in world food processing. Comprehensive reviews in Food Science and Food Safety 1:23-32. |
|
Stenfors ALP, Fagerlund A, Granum PE. (2008). From soil to gut: Bacillus cereus and its food poisoning toxins. FEMS Microbiology Reviews 32:579-606. |
|
Tamang JP, Watanabe K and Holzapfel WH (2016) Review: Diversity of Microorganisms in Global Fermented Foods and Beverages. Frontiers in Microbiology 7:1-28. |
|
Tamura K, Stecher G, Peterson D, Filipski A, Kumar S (2013). MEGA6: Molecular Evolutionary Genetics Analysis Version 6.0, Molecular Biology and Evolution 30:2725-2729. |
|
Thioulouse J, Chessel D, Dolédec S, Olivier JM (1997). ADE-4: a multivariate analysis and graphical display software. Statistics and Computing 7:75-83. |
|
Verberk, W (2011). Explaining General Patterns in Species Abundance and Distributions. Nature Education Knowledge 3:38. |
|
Vouidibio-Mbozo AB, Kobawila SC, Anyogu A (2017). Investigation of the diversity and safety of the predominant Bacillus pumilus sensu lato and other Bacillus species involved in the alkaline fermentation of cassava leaves for the production of Ntoba Mbodi. Food Control 82:154-162. |
|
Zhang Z, Schwartz S, Wagner L, Miller W (2000). A greedy algorithm for aligning DNA sequences. Journal of Computational Biology 7:203-214. |
Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0