Bacterial diversity and mycotoxin reduction during maize fermentation (steeping) for ogi production

Bacterial diversity and mycotoxin reduction during maize fermentation (steeping) for ogi production

Bacterial diversity and community structure of two maize varieties (white and yellow) during fermentation/steeping for ogi production, and the influence of spontaneous fermentation on mycotoxin reduction in the gruel were studied. A total of 142 bacterial isolates obtained at 24–96h intervals were p...

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Bibliographic Details
Main Authors: Chiamaka A Okeke, Chibundu N Ezekiel, Cyril C Nwangburuka, Michael eSulyok, Cajethan O Ezeamagu, Rasheed A Adeleke, Stanley K Dike, Rudolf eKrska
Format: Article
Language:English
Published: Frontiers Media S.A. 2015-12-01
Series:Frontiers in Microbiology
Subjects:
Ecology
Fermentation
Food Safety
Mycotoxins
Maize
diversity
Online Access:http://journal.frontiersin.org/Journal/10.3389/fmicb.2015.01402/full

Internet

http://journal.frontiersin.org/Journal/10.3389/fmicb.2015.01402/full

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