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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2020-09-01
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| Series: | Annals of Microbiology |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s13213-020-01595-4 |