The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet d...
The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana
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Publisher
England: BioMed Central Ltd
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Language
English
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Publisher
England: BioMed Central Ltd
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Contents
Spontaneous fermentation of cereals like millet involves a diverse population of microbes from various sources, including raw materials, processing equipment, fermenting receptacles, and the environment. Here, we present data on the predominant microbial species and their succession at each stage of the
Hausa koko
production process from five...
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Full title
The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana
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TN_cdi_doaj_primary_oai_doaj_org_article_c623f7a0ad5d4a87ac1afca6e77b9e3c
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_c623f7a0ad5d4a87ac1afca6e77b9e3c
Other Identifiers
ISSN
1471-2180
E-ISSN
1471-2180
DOI
10.1186/s12866-024-03317-1
