Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk
Many traditionally fermented milk products such as mabisi involve spontaneous fermentation, which can result in bacterial community composition variation due to selection pressure. The aim of this study was to determine the composition of bacterial communities in the different types of mabisi produc...
Main Authors: | Himoonga Bernard Moonga, Sijmen E. Schoustra, Joost van den Heuvel, Anita R. Linnemann, Md Sainur Samad, John Shindano, Eddy J. Smid |
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Format: | Article |
Language: | English |
Published: |
Frontiers Media S.A.
2020-07-01
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Series: | Frontiers in Microbiology |
Subjects: | |
Online Access: | https://www.frontiersin.org/article/10.3389/fmicb.2020.01816/full |
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