Bacterial and Fungal Dynamics During the Fermentation Process of Sesotho, a Traditional Beer of Southern Africa

Sesotho is an indigenous cereal-based fermented drink traditionally produced in the mountain kingdom of Lesotho, Southern Africa. The present study sought to examine the microbial (bacterial and fungal) community composition of Sesotho at five fermentation stages in five different locations. Using c...

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Detalles Bibliográficos
Autores principales: Cason, Errol D., Mahlomaholo, Bokang J., Taole, Matšepo M., Abong, George Ooko, Vermeulen, Jan-G, de Smidt, Olga, Vermeulen, Marcele, Steyn, Laurinda, Valverde, Angel, Viljoen, Bennie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7339052/
https://www.ncbi.nlm.nih.gov/pubmed/32695089
http://dx.doi.org/10.3389/fmicb.2020.01451

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7339052/
https://www.ncbi.nlm.nih.gov/pubmed/32695089
http://dx.doi.org/10.3389/fmicb.2020.01451

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