Comparison of the microbial composition of African fermented foods using amplicon sequencing

Fermented foods play a major role in the diet of people in Africa, where a wide variety of raw materials are fermented. Understanding the microbial populations of these products would help in the design of specific starter cultures to produce standardized and safer foods. In this study, the bacteria...

Descripción completa

Detalles Bibliográficos
Autores principales: Diaz, Maria, Kellingray, Lee, Akinyemi, Nwanneka, Adefiranye, Oyetayo Olaoluwa, Olaonipekun, Arinola B., Bayili, Geoffroy Romaric, Ibezim, Jekwu, du Plessis, Adriana Salomina, Houngbédji, Marcel, Kamya, Deus, Mukisa, Ivan Muzira, Mulaw, Guesh, Manthi Josiah, Samuel, Onyango Chienjo, William, Atter, Amy, Agbemafle, Evans, Annan, Theophilus, Bernice Ackah, Nina, Buys, Elna M., Joseph Hounhouigan, D., Muyanja, Charles, Nakavuma, Jesca, Odeny, Damaris Achieng, Sawadogo-Lingani, Hagretou, Tesfaye Tefera, Anteneh, Amoa-Awua, Wisdom, Obodai, Mary, Mayer, Melinda J., Oguntoyinbo, Folarin A., Narbad, Arjan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6761159/
https://www.ncbi.nlm.nih.gov/pubmed/31554860
http://dx.doi.org/10.1038/s41598-019-50190-4

Ejemplares similares

Ejemplares similares