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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: BBSRC National Bioscience Research Infrastructure: Transformative Genomics funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

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

Publication URI: http://dx.doi.org/10.1186/s12866-024-03317-1

Type: Journal Article/Review

Parent Publication: BMC Microbiology

Issue: 1