THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev

Projet d’article
of lactobacilli and cocci were
heterofermentative, respectively.
Clustering based on fermentation profiles
obtained with API 50 CHL
(49characters/isolate) was performed (Fig.1).
Two major clusters (A and B) can be
identified which share 60 % of similarity.
The group A included 70 % of Lactobacilli.
It is interesting to observe that the sub-group
A1 is composed of mainly heterofermentative
strains (except two isolates) and that group B
is exclusively composed of
homofermentative strains.
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