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. 2018 Feb 28;49(4):823–831. doi: 10.1016/j.bjm.2018.02.001

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© 2018 Sociedade Brasileira de Microbiologia. Published by Elsevier Editora Ltda.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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Fig. 2 — Digestion profile of lactic acid bacteria isolated from cassava fermentation in a cassava flour manufacturer. Lanes: 1: 1 kb DNA ladder; 2–4: Lactobacillus ghanensis profile (2-MspI, 3-HaeIII, 4-HinfI); 5–7: Enterococcus faecium profile (5-MspI, 6-HaeIII, 7-HinfI); 8–10: Weisella cibaria profile (8-MspI, 9-HaeIII, 10-HinfI); 11–13: Lactococcus garvieae profile (11-MspI, 12-HaeIII, 13-HinfI);14–16: Lactobacillus lactis profile (14-MspI, 15-HaeIII, 16-HinfI); 17–19: Leuconostoc mesenteroides profile (17-MspI, 18-HaeIII, 19-HinfI).