Produce from Africa's gardens: Potential for leafy vegetable and fruit fermentations

Frontiers in Microbiology

Volumn 7, Issue JUL, 2016, Pages

  Oguntoyinbo, Folarin A ^a,b   Fusco, Vincenzina ^c   Cho, Gyu Sung ^b   Kabisch, Jan ^b   Neve, Horst ^b   Bockelmann, Wilhelm ^b   Huch, Melanie ^b   Frommherz, Lara ^b   Trierweiler, Bernhard ^b   Becker, Biserka ^b   Benomar, Nabil ^d   Gálvez, Antonio ^d   Abriouel, Hikmate ^d   Holzapfel, Wilhelm H ^e   Franz, Charles M A P ^b  

^a UNIVERSITY OF LAGOS   (Nigeria)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^c INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^d UNIVERSITY OF JAÉN   (Spain)

^e Handong University   (South Korea)

Author keywords

Fermentation; Food security; horticulture; Postharvest

Indexed keywords

AMARANTH; ANTIOXIDANT; LACTIC ACID; VEGETABLE PROTEIN;

AFRICA; ALCOHOLIC BEVERAGE; ANAEROBIC FERMENTATION; BACILLUS SUBTILIS; CASSAVA; COWPEA; FOOD POISONING; FOOD SECURITY; FOOD SPOILAGE; FRUIT; LACTOBACILLUS PLANTARUM; LEAFY VEGETABLE; NONHUMAN; OXIDATIVE STRESS; PROPIONIBACTERIUM; PUBLIC HEALTH; REVIEW; SENNA OBTUSIFOLIA; STAPHYLOCOCCUS SCIURI;

EID: 84983036309     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2016.00981     Document Type: Review

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