Environmental Selection Shapes Bacterial Community Composition in Traditionally Fermented Maize-Based Foods from Benin, Tanzania and Zambia

Environmental Selection Shapes Bacterial Community Composition in Traditionally Fermented Maize-Based Foods from Benin, Tanzania and Zambia

Natural (microbial) communities are complex ecosystems with many interactions and cross-dependencies. Among other factors, selection pressures from the environment are thought to drive the composition and functionality of microbial communities. Fermented foods, when processed using non-industrial me...

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Bibliographic Details
Main Authors: Maarten de Jong, Anna Y. Alekseeva, Kulwa F. Miraji, Sydney Phiri, Anita R. Linnemann, Sijmen E. Schoustra
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Microorganisms
Subjects:
Munkoyo
Mawè
Aklui
Togwa
traditional fermentation
species sorting
Online Access:https://www.mdpi.com/2076-2607/10/7/1354

Internet

https://www.mdpi.com/2076-2607/10/7/1354

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