Evaluation of lysine and methionine production in some lactobacilli and yeasts from Ogi

Odunfa, S. A.; Adeniran, S.A; Teniola, O.D.; Nordstrom, James W.

doi:10.1016/s0168-1605(00)00320-2

Cited by 37 publications

(27 citation statements)

References 11 publications

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“…The ameliorating effect of the two probiotics on iodoacetamide-induced colitis suggests that this amelioration may be mediated by producing endogenous sulfhydryl compounds. A recent study showing generation of high levels of intra-and extracellular sulfhydryl compounds by Lactobacillus fermentum, supports this contention (31,32). Another possible mechanism is scavenging of oxygen free radicals.…”

Section: Discussionmentioning

confidence: 81%

Variable Response to Probiotics in Two Models of Experimental Colitis in Rats

Shibolet

Karmeli

Eliakim

et al. 2002

Inflammatory Bowel Diseases

119

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Section: Discussionmentioning

confidence: 81%

Variable Response to Probiotics in Two Models of Experimental Colitis in Rats

Shibolet

Karmeli

Eliakim

et al. 2002

Inflammatory Bowel Diseases

119

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“…(40) Nutritional supplementation of traditional foods was enhanced by using a co-culture of Lactobacillus and yeast with functional ability for production of lysine and methionine. (41,42) …”

Section: Use Of Starter Cultures For Quality Improvementmentioning

confidence: 99%

Safety Challenges Associated with Traditional Foods of West Africa

Oguntoyinbo

2014

Food Reviews International

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In West Africa, varieties of agricultural produce are processed traditionally for value addition, and they significantly support food security. Nonfermented and fermented foods are important traditional foods that support dietary intake of the people and enhanced nutritional requirements and health. Throughout the subregion, there is limited large-scale industrial production of traditional foods; many of the food processing facilities are still home based or in cottage industries using rudimentary tools and techniques. Over decades of cottage processing, different mechanization techniques such as mechanical grating, sieving, and hydraulic pressing have improved scale and increased productivity. Evaluation of food safety in the subregion revealed very little consideration for good manufacturing practices (GMP) and unhygienic sanitation leading to frequent chemical and microbial contamination. In general, there are obvious food safety challenges across the subregion and reported cases of foodborne diseases and outbreaks. Many times, outbreaks and foodborne epidemics are poorly documented. Identification of associated safety issues could be an essential prerequisite for improving risk management and healthy food supply. This review depicts different food safety challenges associated with processing and consumption of traditional foods in the subregion. Accurate information on food safety will be very relevant to policy formulation and control.

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“…It is prepared from maize porridge, which is mixed with water. Sorghum, millet malt or wheat flour is then added and left to ferment (Odunfa et al 2001). Lactococcus lactis subsp.…”

Section: Mahewumentioning

confidence: 99%