Bacterial Diversity and Mycotoxin Reduction During Maize Fermentation (Steeping) for Ogi Production

Bacterial diversity and community structure of two maize varieties (white and yellow) during fermentation/steeping for ogi production, and the influence of spontaneous fermentation on mycotoxin reduction in the gruel were studied. A total of 142 bacterial isolates obtained at 24–96 h intervals were...

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Detalles Bibliográficos
Autores principales: Okeke, Chiamaka A., Ezekiel, Chibundu N., Nwangburuka, Cyril C., Sulyok, Michael, Ezeamagu, Cajethan O., Adeleke, Rasheed A., Dike, Stanley K., Krska, Rudolf
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2015
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4678208/
https://www.ncbi.nlm.nih.gov/pubmed/26697001
http://dx.doi.org/10.3389/fmicb.2015.01402

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4678208/
https://www.ncbi.nlm.nih.gov/pubmed/26697001
http://dx.doi.org/10.3389/fmicb.2015.01402

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