Composition and origin of the fermentation microbiota of mahewu, a Zimbabwean fermented cereal beverage

Applied and Environmental Microbiology

Volumn 85, Issue 11, 2019, Pages

  Pswarayi, Felicitas ^a   Gänzle, Michael G ^a,b  

^a UNIVERSITY OF ALBERTA   (Canada)

^b HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Cereal fermentation; Cronobacter sakazakii; L. plantarum; Lactobacillus fermentum; Millet malt microbiota

Indexed keywords

ALCOHOLIC BEVERAGES; BACILLI; BACTERIOLOGY; FERMENTATION; POLYMERASE CHAIN REACTION; RNA; THROUGHPUT; YEAST;

16S RRNA GENE SEQUENCING; CRONOBACTER SAKAZAKII; ENTEROBACTERIACEAE; KLEBSIELLA PNEUMONIAE; L. PLANTARUM; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; MICROBIOTAS;

ENZYMES;

ALCOHOLIC BEVERAGE; BACTERIUM; CELL; FERMENTATION; FOOD PROCESSING; GENETIC ANALYSIS; GENOME; INTERSPECIFIC COMPETITION; MILLET;

ZIMBABWE;

BACILLI (CLASS); BACILLUS (BACTERIUM); CANDIDA GLABRATA; ENTEROBACTERIACEAE; KLEBSIELLA PNEUMONIAE; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM;

RNA 16S;

BACTERIUM; BEVERAGE; CLASSIFICATION; CYTOLOGY; FERMENTATION; FOOD CONTROL; FOOD GRAIN; GENETICS; HIGH THROUGHPUT SEQUENCING; ISOLATION AND PURIFICATION; LACTOBACILLUS; MICROBIOLOGY; MICROFLORA; YEAST; ZIMBABWE;

BACTERIA; BEVERAGES; EDIBLE GRAIN; FERMENTATION; FERMENTED FOODS AND BEVERAGES; FOOD MICROBIOLOGY; HIGH-THROUGHPUT NUCLEOTIDE SEQUENCING; LACTOBACILLUS; MICROBIOTA; RNA, RIBOSOMAL, 16S; YEASTS; ZIMBABWE;

EID: 85066435615     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.03130-18     Document Type: Article

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