Pyrosequencing scrutiny of bacterial and fungal communities in two Sudanese sorghum-based fermented foods

Pyrosequencing scrutiny of bacterial and fungal communities in two Sudanese sorghum-based fermented foods

Abstract Purpose Several fermented foods are produced from sorghum flour in Africa, especially in the dryland regions where it is the principal crop. It is important to explore the microbial communities in these foods to improve their quality and organoleptic properties. In this study, the bacterial...

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Bibliographic Details
Main Authors: Mohamed Mutasim Eltayeb, Sara Ahmed Eltigani, Takeshi Taniguchi
Format: Article
Language:English
Published: BMC 2020-09-01
Series:Annals of Microbiology
Subjects:
Microbial community
Sorghum-fermented doughs
Kisra
Hulumur
Pyrosequencing
Online Access:https://doi.org/10.1186/s13213-020-01595-4

Internet

https://doi.org/10.1186/s13213-020-01595-4

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