Microbios 1995 ;83(334):13-22
Department of Microbiology, University of the Witwatersrand, Johannesburg, South Africa.
The diversity of lactic acid bacteria within a variety of food-related ecosystems was assessed and the strain as well as environment specific characteristics were investigated. The strains (108 in toto) were isolated from plant material, traditional fermented foods, dried marine algae, sea food, fungi as well as spoiled foods and beverages, and all were characterized to genus level. Lactobacillus strains dominated all ecosystems and contributed to 65% of the isolates while a further 13% consisted of Lactococcus strains, 12% of Leuconostoc strains, 5% of Pediococcus strains, and 5% of unidentified strains. Read More