Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa

Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa

Indigenous fermented food and beverages represent a valuable cultural heritage in sub-Saharan Africa, having one of the richest selections of fermented food products in the world. In many of these indigenous spontaneously fermented food and beverages, yeasts are of significant importance. Several fa...

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Bibliographic Details
Main Authors: Pernille Greve Johansen, James Owusu-Kwarteng, Charles Parkouda, S. Wilfrid Padonou, Lene Jespersen
Format: Article
Language:English
Published: Frontiers Media S.A. 2019-08-01
Series:Frontiers in Microbiology
Subjects:
yeast
indigenous fermented foods
sub-Sahara Africa
species and strain diversity
yeast successions
microbial interaction
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2019.01789/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2019.01789/full

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