Lacticaseibacillus manihotivorans explained
Lacticaseibacillus manihotivorans is a starch-hydrolysing lactic acid bacterium first isolated during Cassava sour starch fermentation (common practise in parts of Africa and Asia). It is Gram-positive, catalase-negative, non-spore-forming, non-motile rod-shaped and homofermentative, with type strain OND 32T.[1]
Further reading
- Ljungh, Åsa, and Torkel Wadström, eds. Lactobacillus molecular biology: from genomics to probiotics. Horizon Scientific Press, 2009.
- Ampe. F.. Design and Evaluation of a Lactobacillus manihotivorans Species-Specific rRNA-Targeted Hybridization Probe and Its Application to the Study of Sour Cassava Fermentation. Applied and Environmental Microbiology. 66. 5. 2000. 2224–2226. 0099-2240. 10.1128/AEM.66.5.2224-2226.2000. 101478. 10788405.
- Guyot JP, Brizuela MA, Rodriguez Sanoja R, Morlon-Guyot J . Characterization and differentiation of Lactobacillus manihotivorans strains isolated from cassava sour starch. . Int J Food Microbiol . 2003 . 87 . 1–2 . 187–92 . 12927722 . 10.1016/s0168-1605(03)00048-5.
- Aguilar. G. Morlon-Guyot. J. Trejo-Aguilar. B. Guyot. J.P. Purification and characterization of an extracellular α-amylase produced by Lactobacillus manihotivorans LMG 18010T, an amylolytic lactic acid bacterium. Enzyme and Microbial Technology. 27. 6. 2000. 406–413. 0141-0229. 10.1016/S0141-0229(00)00230-1. 10938420.
External links
Notes and References
- Morlon-Guyot. J.. Guyot. J. P.. Pot. B.. De Haut. I. J.. Raimbault. M.. Lactobacillus manihotivorans sp. nov., A New Starch-Hydrolysing Lactic Acid Bacterium Isolated during Cassava sour Starch Fermentation. International Journal of Systematic Bacteriology. 48. 4. 1998. 1101–1109. 0020-7713. 10.1099/00207713-48-4-1101. 9828412. free.