Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from Benin

International Journal of Food Microbiology

Volumn 165, Issue 2, 2013, Pages 200-207

  Greppi, Anna ^a   Rantisou, Kalliopi ^a   Padonou, Wilfrid ^b   Hounhouigan, Joseph ^b   Jespersen, Lene ^c   Jakobsen, Mogens ^c   Cocolin, Luca ^a  

^a UNIVERSITY OF TURIN   (Italy)

^b UNIVERSITY OF ABOMEY CALAVI   (Benin)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Biotypes; Culture dependent and independent analysis; Fermented foods; Microbial successions; Yeasts

Indexed keywords

26S RRNA; DNA; RIBOSOME RNA; RNA; UNCLASSIFIED DRUG;

ANIMAL EXPERIMENT; ARTICLE; CANDIDA GLABRATA; CANDIDA KRUSEI; CONTROLLED STUDY; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION; FERMENTED PRODUCT; FUNGAL STRAIN; FUNGUS CULTURE; FUNGUS ISOLATION; GENE EXPRESSION; KLUYVEROMYCES MARXIANUS; MAWE; NONHUMAN; POLYMERASE CHAIN REACTION; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; SACCHAROMYCES CEREVISIAE; SEQUENCE ANALYSIS; SPECIES IDENTIFICATION; TCHOUKOUTOU; YEAST;

CANDIDA GLABRATA; ISSATCHENKIA ORIENTALIS; KLUYVEROMYCES MARXIANUS; SACCHAROMYCES CEREVISIAE;

EID: 84879162810     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.05.004     Document Type: Article

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