Comparative analyses of the bacterial communities present in the spontaneously fermented milk products of Northeast India and West Africa

INTRODUCTION: Spontaneous fermentation of raw cow milk without backslopping is in practice worldwide as part of the traditional food culture, including “Doi” preparation in earthen pots in Northeast India, “Kindouri” of Niger and “Fanire” of Benin prepared in calabash vessels in West Africa. Very fe...

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Detalles Bibliográficos
Autores principales: Sessou, Philippe, Keisam, Santosh, Gagara, Mariama, Komagbe, Gwladys, Farougou, Souaïbou, Mahillon, Jacques, Jeyaram, Kumaraswamy
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10598763/
https://www.ncbi.nlm.nih.gov/pubmed/37886068
http://dx.doi.org/10.3389/fmicb.2023.1166518

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10598763/
https://www.ncbi.nlm.nih.gov/pubmed/37886068
http://dx.doi.org/10.3389/fmicb.2023.1166518

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