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Zeitschrift für Naturforschung C

A Journal of Biosciences

Editor-in-Chief: Seibel, Jürgen

Editorial Board: Aigner , Achim / Boland, Wilhelm / Bornscheuer, Uwe / Hoffmann, Klaus

12 Issues per year

IMPACT FACTOR 2016: 0.835

CiteScore 2016: 0.72

SCImago Journal Rank (SJR) 2016: 0.222
Source Normalized Impact per Paper (SNIP) 2016: 0.413

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Volume 52, Issue 1-2


Identification of Lactobacillus Species Associated with Selected African Fermented Foods

N. A. Olasupo
  • Department of Botany and Microbiology, Lagos State University Ojo, P. M. B. 1087 Apapa, Lagos, Nigeria
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ D. K. Olukoya / S. A. Odunfa
Published Online: 2014-06-02 | DOI: https://doi.org/10.1515/znc-1997-1-218


Two hundred isolates of Lactobacillus were obtained from seven indigenous fermented foods namely: 'fufu' (fermented cassava), 'iru' (fermented African locust bean), 'kenkey' and 'ogi' (fermented maize), 'kunu-zarki' (fermented millet), 'ugba' (fermented African oil bean) and 'wara' (fermented skimmed cow milk). Lactobacillus species identified were Lacto­ bacillus casei (17.0%), L. lactis (4.5%), L. plantarum (41.5%), L. brevis (11.5%), L. jensenii (5.5%), L. acidophilus (3.5%) L. cellobiosus (5.0%), L. delbrueckii (2.5%), L. salivarius (3.5%), L. leichmannii (3.5%) and L. fermentum (2.0%). The commonest species isolated was L. plantarum. This paper highlight the importance of Lactobacillus in the processing of African fermented foods.

: Lactobacillus; African Fermented Food

About the article

Received: 1996-06-24

Revised: 1996-08-27

Published Online: 2014-06-02

Published in Print: 1997-02-01

Citation Information: Zeitschrift für Naturforschung C, Volume 52, Issue 1-2, Pages 105–108, ISSN (Online) 1865-7125, ISSN (Print) 0939-5075, DOI: https://doi.org/10.1515/znc-1997-1-218.

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© 1946 – 2014: Verlag der Zeitschrift für Naturforschung. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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