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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. (2024)

First Author: Atter A

Attributed to: Microbes and Food Safety: Microbial threats from foods in established and evolving food systems funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1186/s12866-024-03317-1

PubMed Identifier: 38745280

Publication URI: http://europepmc.org/abstract/MED/38745280

Type: Journal Article/Review

Volume: 24

Parent Publication: BMC microbiology

Issue: 1

ISSN: 1471-2180