large diversity of lactic acid bacteria species is involved in the fermentation of wheat used for the manufacture of lemzeiet

dc.contributor.authorRyma Merabti
dc.date.accessioned2024-02-27T18:40:09Z
dc.date.available2024-02-27T18:40:09Z
dc.date.issued2015-02-13
dc.description.abstractAbstract Algerian couscous named lemzeiet is manufactured from fermented wheat. Historically performed in underground silos called matmor, the fermentation of wheat is now generally carried out in plastic jerrycans with or without addition of vinegar at the beginning of the fermentation. Culture-dependent and culture-independent methods (PCR-TTGE) were used to characterize lactic acid bacteria and to determine their dynamic and diversity over a two-year period, with and without the addition of vinegar. Fungi, physicochemical characteristics, and volatile compound profiles were also monitored. The isolates obtained from different stages of fermentation and from both processes were characterized by coupling different molecular methods (16SrRNA/pheS/rpoA gene sequencing, speciesspecific PCR, RAPD and PFGE). PCR-TTGE revealed
dc.identifier.issn1438-2377
dc.identifier.urihttp://dspace.univ-khenchela.dz:4000/handle/123456789/2212
dc.language.isoen
dc.publisherSpringer
dc.titlelarge diversity of lactic acid bacteria species is involved in the fermentation of wheat used for the manufacture of lemzeiet
dc.typeArticle
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