Fermentation of African kale ( Brassica carinata ) using L. plantarum BFE 5092 and L. fermentum BFE 6620 starter strains

Abukutsa-Onyango, 2007, Seed production and support systems for African leafy vegetables in three communities in western Kenya, Afr. J. Food Agric. Nutr. Dev., 7, 3

AOAC, 2005

Björkroth, 1996, Evaluation of Lactobacillus sake contamination in vacuum-packaged sliced cooked meat products by ribotyping, J. Food Prot., 59, 398, 10.4315/0362-028X-59.4.398

Bognar, 1992, Determination of vitamin-B1 in food by high-performance liquid-chromatography and postcolumn derivatization, Fresenius J. Anal. Chem., 343, 155, 10.1007/BF00332090

Bognar, 2000, Simple in line postcolumn oxidation and derivatization for the simultaneous analysis of ascorbic and dehydroascorbic acids in foods, J. Chromatogr. Sci., 38, 162, 10.1093/chromsci/38.4.162

Caporaso, 2010, QIIME allows analysis of high-throughput community sequencing data, Nat. Methods, 7, 335, 10.1038/nmeth.f.303

Chelule, 2010, Advantages of traditional lactic acid bacteria fermentation of food in Africa, vol. 2, 1160

Cho, 2010, Genetic analysis of the plantaricin EF locus of Lactobacillus plantarum PCS 20 reveals an unusual plantaricin E gene sequence as a result of mutation, Int. J. Food Microbiol., 141, S117, 10.1016/j.ijfoodmicro.2010.02.022

Cocolin, 2013, Culture insdependent methods to assess the diversity and dynamics of microbiota during food fermentation, Int. J. Food Microbiol., 167, 29, 10.1016/j.ijfoodmicro.2013.05.008

Dirar, 1993

Edgar, 2011, UCHIME improves sensitivity and speed of chimera detection, Bioinformatics, 27, 2194, 10.1093/bioinformatics/btr381

Franz, 2014, African fermented foods and probiotics, Int. J. Food Microbiol., 190, 84, 10.1016/j.ijfoodmicro.2014.08.033

Holzapfel, 1997, Use of starter cultures in fermentation on a household scale, Food Control, 8, 241, 10.1016/S0956-7135(97)00017-0

Holzapfel, 2002, Appropriate starter culture technologies for small-scale fermentation in developing countries, Int. J. Food Microbiol., 75, 197, 10.1016/S0168-1605(01)00707-3

Huch, 2008, Use of Lactobacillus strains to start cassava fermentations for Gari production, Int. J. Food Microbiol., 128, 258, 10.1016/j.ijfoodmicro.2008.08.017

Huey, 1989, Hypervariable DNA fingerprinting in Escherichia coli. Minisatellite probe from bacteriophage M13, J. Bacteriol., 17, 2528, 10.1128/jb.171.5.2528-2532.1989

Kasangi, 2010, Effect of spontaneous fermentation of cowpea leaves (Vigna unguiculata) on proximate composition, mineral content, chlorophyll content and beta-carotene content, Int. Food Res. J., 17, 721

Klindworth, 2013, Evaluation of general 16S ribosomal RNA gene PCR primers for classical and next-generation sequencing-based diversity studies, Nucleic Acids Res., 41, 10.1093/nar/gks808

Kobawila, 2005, Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo, Afr. J. Biotechnol., 4, 689, 10.5897/AJB2005.000-3128

Kostinek, 2007, Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures, Int. J. Food Microbiol., 114, 342, 10.1016/j.ijfoodmicro.2006.09.029

Kostinek, 2005, Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of gari, a traditional African food, Syst. Appl. Microbiol., 28, 527, 10.1016/j.syapm.2005.03.001

Leroy, 2004, Lactic acid bacteria as functional starter cultures for the food fermentation industry, Trends Food Sci. Technol., 15, 67, 10.1016/j.tifs.2003.09.004

Madoroba, 2011, Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food, Syst. Appl. Microbiol., 34, 227, 10.1016/j.syapm.2010.11.016

Mathara, 2004, Isolation, identification and characterisation of the dominant microorganisms of kule naoto: the Maasai traditional fermented milk in Kenya, Int. J. Food Microbiol., 94, 269, 10.1016/j.ijfoodmicro.2004.01.008

McDonald, 2012, An improved Greengenes taxonomy with explicit ranks for ecological and evolutionary analyses of bacteria and archaea, ISME J., 6, 610, 10.1038/ismej.2011.139

Mnzava, 2007, Brassica carinata A. Braun

Monakhova, 2013, Identification of imitation cheese and imitation ice cream based on vegetable fat using NMR spectroscopy and chemometrics, Int. J. Food Sci., 2013, 367841, 10.1155/2013/367841

Motarjemi, 1996, Food fermentation: a safety and nutritional assessment. Joint FAO/WHO workshop on assessment of fermentation as a household technology for improving food safety, Bull. World Health Organ., 74, 553

Muchoki, 2007, Changes in beta-carotene, ascorbic acid and sensory properties in fermented, solar-dried and stored cowpea leaf vegetables, Afr. J. Food Agric. Nutr. Dev., 7, 1

Nursal, 2000, Vitamin C losses in some frozen vegetables due to various cooking methods, Nahrung, 44, 451, 10.1002/1521-3803(20001201)44:6<451::AID-FOOD451>3.0.CO;2-5

OECD/FAO, 2011

Oguntoyinbo, 2011, Analysis of bacterial communities of traditional fermented West African cereal foods using culture independent methods, Int. J. Food Microbiol., 145, 205, 10.1016/j.ijfoodmicro.2010.12.025

Oyewole, 1997, Lactic fermented foods in Africa and their benefits, Food Control, 8, 289, 10.1016/S0956-7135(97)00075-3

Pitcher, 1989, Rapid extraction of bacterial genomic DNA with guanidium thiocyanate, Lett. Appl. Microbiol., 8, 151, 10.1111/j.1472-765X.1989.tb00262.x

Sanni, 1993, The need for process optimization of African fermented foods and beverages, Int. J. Food Microbiol., 18, 85, 10.1016/0168-1605(93)90213-Z

Shiundu, 2007, Marketing African leafy vegetables: challenges and opportunities in the Kenyan context, Afr. J. Food Agric. Nutr. Dev., 7, 2

Turpin, 2011, Genetic screening of functional properties of lactic acid bacteria in a fermented pearl millet slurry and in the metagenome of fermented starchy foods, Appl. Environ. Microbiol., 77, 8722, 10.1128/AEM.05988-11

U.S. Food and Drug Administration, 2013

US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory

Van Den, 1986, Simple sugars, oligosaccharides, and starch concentrations in raw and cooked sweet-potato, J. Agric. Food Chem., 34, 421, 10.1021/jf00069a010

Viander, 2005, Impact of low salt concentration salt quality on natural largescale sauerkraut fermentation, Food Microbiol., 20, 391, 10.1016/S0740-0020(02)00150-8

Vinha, 2015, Impact of boiling on phytochemicals and antioxidant activity of green vegetables consumed in the Mediterranean diet, Food Funct., 6, 1157, 10.1039/C4FO01209G

Vizoso Pinto, 2006, Lactobacillus spp. with in vitro probiotic properties from human faeces and traditional fermented products, Int. J. Food Microbiol., 109, 205, 10.1016/j.ijfoodmicro.2006.01.029

Yousif, 2010, Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food, Food Microbiol., 27, 757, 10.1016/j.fm.2010.03.012

Yu, 2004, Improved extraction of PCR-quality community DNA from digesta and fecal samples, Biotech, 36, 808, 10.2144/04365ST04