Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe

International Journal of Food Microbiology

Volumn 289, Issue , 2019, Pages 77-87

  Gabaza, Molly ^a,b,c   Joossens, Marie ^b   Cnockaert, Margo ^b   Muchuweti, Maud ^c   Raes, Katleen ^a   Vandamme, Peter ^b  

^a GHENT UNIVERSITY   (Belgium)

^b GHENT UNIVERSITY   (Belgium)

^c UNIVERSITY OF ZIMBABWE   (Zimbabwe)

Author keywords

Bacterial communities; Fermentation; Maize; Millet; Sequencing; Sorghum

Indexed keywords

DNA; RNA 16S; WATER;

ACINETOBACTER; ACTINOBACTERIA; AEROMONAS; AGRICULTURAL SLURRY; ARTICLE; BACTERIUM IDENTIFICATION; BACTEROIDETES; BAKERY PRODUCT; CEREAL; CLINICAL LABORATORY; COMAMONADACEAE; CONTROLLED STUDY; ENTEROBACTERIACEAE; ENTEROCOCCUS; FERMENTED PRODUCT; FUNCTIONAL STATUS; HOUSEHOLD; LACTOCOCCUS; LEUCONOSTOC; MAIZE; MICROBIAL COMMUNITY; MILLET; NONHUMAN; PROTEOBACTERIA; PSEUDOMONAS; SEQUENCE ANALYSIS; SORGHUM; WEISSELLA; ZIMBABWE; BACTERIAL PHENOMENA AND FUNCTIONS; BACTERIUM; FERMENTATION; FLOUR; FOOD CONTROL; GENETICS; HUMAN; LACTOBACILLALES; MICROBIOLOGY; PHYSIOLOGY;

BACTERIA; BACTERIAL PHYSIOLOGICAL PHENOMENA; ENTEROBACTERIACEAE; FERMENTATION; FERMENTED FOODS; FLOUR; FOOD MICROBIOLOGY; HUMANS; LACTOBACILLALES; LACTOCOCCUS; MILLETS; RNA, RIBOSOMAL, 16S; SORGHUM; ZEA MAYS; ZIMBABWE;

EID: 85053175995     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2018.09.001     Document Type: Article

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