Cassava roots are used as human food in many processed forms and products. Fermentation is the initial step needed in the development of various flavour precursors in the cassava and generally conducted as traditional, indigenous processes leading sometimes to the undesirable quality of final products depending probably on the variety (bitter or sweet) of cassava. Both sweet and bitter varietie...

Lactic acid bacteria (LAB) have attained major attention for their widespread use in the production of fermented foods (Farnwarth, 2005) which are characterized by hygienic safety, better organoleptic properties and perhaps the probiotic qualities (Savadogo et al., 2006). LAB are used as starter culture in fermentation and some of them are also natural component of intestinal micro flora (Fulle...

I . Piglets were left to suckle their dam for about z days after birth to obtain colostrum and were then divided into four groups. One group was left with the sow, the second was given a standard liquid diet based on cow’s milk, the third the standard diet with lactic acid added to give a pH of 4.8, and the fourth the standard diet with the casein content increased by 50 yo. Stomach samples wer...

The goal of The William and Flora Hewlett Foundation‟s Global Development Program is to improve the income and well-being of people living on less than $2 per day. The Program seeks to promote specific changes that will help reduce extreme poverty in a set of target countries. To achieve this goal, the Global Development Program will invest in three complementary drivers of economic growth: (1)...

As is the case for all anatomic sites with a mucosal surface, the vagina may be colonized by a variety of bacteria, fungi, and other potential pathogens. A normal vaginal flora is predominately composed of Lactobacillus species, with low bacterial diversity [1]. Lactobacilli provide significant health benefits to the host by decreasing the vaginal pH through lactic acid production, generating H...

The following results were obtained when we investigated the viable bacterial count, lactic acid bacteria gram-negative and yeast count in traditional Japanese fermented sushi, conducted a microbiological study of microbiota. For nine types pH was 3.62±0.01 to 4.75±0.02 salt concentration 1.57±0.06 5.90±0.12%. between 4.61±0.11 8.86±0.06 log CFU/g 5.89±0.02 8.99±0.05 CFU/g. ranged below detecti...