Isolation, Characterization and Identification of Potentially Probiotic Lactobacilli from Kimere; a Spontaneously Fermented pearl Millet Dough from Mbeere, Kenya (East Africa)
Njeru, P.N.; Rösch, N.; Ghadimi, D.; Schrezenmeir, J.; de Vrese, M.; Heller, K. · Aktuelle Ernährungsmedizin · 2007 · Heft 3 · S. 1 bis 1
Bibliografische Angaben
Zusammenfassung
Introduction: Kimere is spontaneously fermented pearl millet dough, prepared by wet-milling on a grinding stone using traditional technology. The product is common among the Mbeere community of Kenya, East Africa. The product is fermented for 18–24 hours prior to consumption and it's consumed in its active fermenting state. This means that the consumer ingests live bacteria in the product. Objective: The objective of this study was to isolate, characterize and identify the potentially probiotic lactobacillus present in Kimere during consumption. Methods and Results: Fifty presumptive lactobacillus strains were i…
