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Probiotic Potential of Lactic Acid Bacteria from Fermented Porridge: Ikii - A fermented porridge in Kenya - Softcover
Synopsis
Ikii is a fermented maize grits porridge that is produced by the Kamba community in Kenya. The product is a favourite amongst children, breastfeeding mothers, the aged but is generally consumed irrespective of age and gender. It is a food that is commonly served to sick and recovering persons. The product can store for as long as a week under ambient temperatures (20 -300c) without spoiling. Fermented foods have been reported to have microorganisms that are useful to the host. These microorganisms are referred to as probiotics. The present study was carried out to enumerate, isolate, characterize and identify the microorganisms involved in production of ikii. The isolated strains were thereafter assayed for potential probiotic attributes including: production of antimicrobial substances, acid/bile tolerance, gelatinase and haemolysis activity, utilization of prebiotics and production of exopolysaccharides.Results of the research findings are detailed with the conclussion that lactic acid bacteria are the dominant microorganisms that bring about the fermentation process leading to production of ikii and that some strains of L. plantarum in ikii do possess probiotic potential.
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About the Author
A researcher in biotechnology and public health issues. Has worked with world renowned researchers in world class research institutions in Africa, Asia, Europe, USA and Australia and published own research works and topical reviews in peer reviewed journals.Consults on food safety/security issues, value additions and quality management systems.
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Probiotic Potential of Lactic Acid Bacteria from Fermented Porridge
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LAP LAMBERT Academic Publishing Mrz 2012, 2012
ISBN 10: 3848439824
ISBN 13: 9783848439829
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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Ikii is a fermented maize grits porridge that is produced by the Kamba community in Kenya. The product is a favourite amongst children, breastfeeding mothers, the aged but is generally consumed irrespective of age and gender. It is a food that is commonly served to sick and recovering persons. The product can store for as long as a week under ambient temperatures (20 -300c) without spoiling. Fermented foods have been reported to have microorganisms that are useful to the host. These microorganisms are referred to as probiotics. The present study was carried out to enumerate, isolate, characterize and identify the microorganisms involved in production of ikii. The isolated strains were thereafter assayed for potential probiotic attributes including: production of antimicrobial substances, acid/bile tolerance, gelatinase and haemolysis activity, utilization of prebiotics and production of exopolysaccharides.Results of the research findings are detailed with the conclussion that lactic acid bacteria are the dominant microorganisms that bring about the fermentation process leading to production of ikii and that some strains of L. plantarum in ikii do possess probiotic potential. 116 pp. Englisch. Seller Inventory # 9783848439829
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Probiotic Potential of Lactic Acid Bacteria from Fermented Porridge
Published by
LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3848439824
ISBN 13: 9783848439829
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Kalui ChristineA researcher in biotechnology and public health issues. Has worked with world renowned researchers in world class research institutions in Africa, Asia, Europe, USA and Australia and published own research works and to. Seller Inventory # 5522310
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Probiotic Potential of Lactic Acid Bacteria from Fermented Porridge
Published by
LAP LAMBERT Academic Publishing Mär 2012, 2012
ISBN 10: 3848439824
ISBN 13: 9783848439829
New
Taschenbuch
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Ikii is a fermented maize grits porridge that is produced by the Kamba community in Kenya. The product is a favourite amongst children, breastfeeding mothers, the aged but is generally consumed irrespective of age and gender. It is a food that is commonly served to sick and recovering persons. The product can store for as long as a week under ambient temperatures (20 -300c) without spoiling. Fermented foods have been reported to have microorganisms that are useful to the host. These microorganisms are referred to as probiotics. The present study was carried out to enumerate, isolate, characterize and identify the microorganisms involved in production of ikii. The isolated strains were thereafter assayed for potential probiotic attributes including: production of antimicrobial substances, acid/bile tolerance, gelatinase and haemolysis activity, utilization of prebiotics and production of exopolysaccharides.Results of the research findings are detailed with the conclussion that lactic acid bacteria are the dominant microorganisms that bring about the fermentation process leading to production of ikii and that some strains of L. plantarum in ikii do possess probiotic potential.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 116 pp. Englisch. Seller Inventory # 9783848439829
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Probiotic Potential of Lactic Acid Bacteria from Fermented Porridge : Ikii - A fermented porridge in Kenya
Published by
LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3848439824
ISBN 13: 9783848439829
New
Taschenbuch
Seller: AHA-BUCH GmbH, Einbeck, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Ikii is a fermented maize grits porridge that is produced by the Kamba community in Kenya. The product is a favourite amongst children, breastfeeding mothers, the aged but is generally consumed irrespective of age and gender. It is a food that is commonly served to sick and recovering persons. The product can store for as long as a week under ambient temperatures (20 -300c) without spoiling. Fermented foods have been reported to have microorganisms that are useful to the host. These microorganisms are referred to as probiotics. The present study was carried out to enumerate, isolate, characterize and identify the microorganisms involved in production of ikii. The isolated strains were thereafter assayed for potential probiotic attributes including: production of antimicrobial substances, acid/bile tolerance, gelatinase and haemolysis activity, utilization of prebiotics and production of exopolysaccharides.Results of the research findings are detailed with the conclussion that lactic acid bacteria are the dominant microorganisms that bring about the fermentation process leading to production of ikii and that some strains of L. plantarum in ikii do possess probiotic potential. Seller Inventory # 9783848439829
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Probiotic Potential of Lactic Acid Bacteria from Fermented Porridge | Ikii - A fermented porridge in Kenya
Published by
LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3848439824
ISBN 13: 9783848439829
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Taschenbuch. Condition: Neu. Probiotic Potential of Lactic Acid Bacteria from Fermented Porridge | Ikii - A fermented porridge in Kenya | Christine Kalui (u. a.) | Taschenbuch | 116 S. | Englisch | 2012 | LAP LAMBERT Academic Publishing | EAN 9783848439829 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu. Seller Inventory # 106576990
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Probiotic Potential of Lactic Acid Bacteria from Fermented Porridge: Ikii - A fermented porridge in Kenya
Published by
LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3848439824
ISBN 13: 9783848439829
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