Browsing Faculty of Natural and Agricultural Sciences by Subject "Fermented foods"
Now showing items 1-2 of 2
-
Core bacterial community of soy-daddawa: insights from high-throughput DNA metabarcoding
(Elsevier, 2018)High-throughput sequence analysis of microbial communities in food matrices provides unprecedented insights into species richness and potential safety of foods. Here, the bacterial community of soy-daddawa, a fermented ... -
Phylogenetic analyses of bacteria associated with the processing of iru and ogiri condiments
(Wiley, 2018)Analysis of the bacterial community dynamics during the production of traditional fermented condiments is important for food safety assessment, quality control and development of starter culture technology. In this study, ...