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Authors Louembe, D; Keleke, S; Kobawila, SC
Author Full Name Louembe, D; Keleke, S; Kobawila, SC
Title Lactic acid bacteria tolerant to acidity and biliary salts of yonga, a traditional fermented beverage in Congo
Source SCIENCES DES ALIMENTS
Language French
Document Type Article
Author Keywords palm wine; lactic acid bacteria; Congo
Keywords Plus LACTOBACILLUS-ACIDOPHILUS; PROBIOTICS; ABILITY; YOGURT; SPP.; FOOD; PH
Abstract The palm wine yonga, beverage slighly alcoholic produced in Congo is obtained by natural fermentation of the sweet sap of the palm tree Phoenix reclinata. Yonga contains living micro organisms which are ingered at consumption. Among these microorganisms, the lactic acid bacteria like Lactobacillus plantarum and Lactobacillus brevis, are resistant to very acid pH (pH 2) and biliary salts.
Author Address Epran Congo, BP 1286, Pointe Noire 12866, Rep Congo
Reprint Address Louembe, D (corresponding author), Epran Congo, BP 1286, Pointe Noire 12866, Rep Congo.
E-mail Address d.louembe@laposte.net
Times Cited 1
Total Times Cited Count (WoS, BCI, and CSCD) 1
Publisher LAVOISIER
Publisher City CACHAN
Publisher Address 14, RUE DE PROVIGNY, 94236 CACHAN, FRANCE
ISSN 0240-8813
29-Character Source Abbreviation SCI ALIMENT
ISO Source Abbreviation Sci. Aliments
Year Published 2005
Volume 25
Issue 3
Beginning Page 249
Ending Page 253
Digital Object Identifier (DOI) 10.3166/sda.25.249-253
Page Count 5
Web of Science Category Food Science & Technology
Subject Category Food Science & Technology
Document Delivery Number 950VZ
Unique Article Identifier WOS:000230888100009
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