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

Research output: Contribution to journalReviewpeer-review

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Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa. / Johansen, Pernille Greve; Owusu-Kwarteng, James; Parkouda, Charles; Padonou, S. Wilfrid; Jespersen, Lene.

In: Frontiers in Microbiology, Vol. 10, 1789, 2019.

Research output: Contribution to journalReviewpeer-review

Harvard

Johansen, PG, Owusu-Kwarteng, J, Parkouda, C, Padonou, SW & Jespersen, L 2019, 'Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa', Frontiers in Microbiology, vol. 10, 1789. https://doi.org/10.3389/fmicb.2019.01789

APA

Johansen, P. G., Owusu-Kwarteng, J., Parkouda, C., Padonou, S. W., & Jespersen, L. (2019). Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa. Frontiers in Microbiology, 10, [1789]. https://doi.org/10.3389/fmicb.2019.01789

Vancouver

Johansen PG, Owusu-Kwarteng J, Parkouda C, Padonou SW, Jespersen L. Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa. Frontiers in Microbiology. 2019;10. 1789. https://doi.org/10.3389/fmicb.2019.01789

Author

Johansen, Pernille Greve ; Owusu-Kwarteng, James ; Parkouda, Charles ; Padonou, S. Wilfrid ; Jespersen, Lene. / Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa. In: Frontiers in Microbiology. 2019 ; Vol. 10.

Bibtex

@article{d0a7f6095bc6444db00e03836578e5e8,
title = "Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa",
keywords = "yeast, indigenous fermented foods, sub-Sahara Africa, species and strain diversity, yeast successions, microbial interaction, sensorial and nutritional quality, health benefits",
author = "Johansen, {Pernille Greve} and James Owusu-Kwarteng and Charles Parkouda and Padonou, {S. Wilfrid} and Lene Jespersen",
year = "2019",
doi = "10.3389/fmicb.2019.01789",
language = "English",
volume = "10",
journal = "Frontiers in Microbiology",
issn = "1664-302X",
publisher = "Frontiers Media S.A.",

}

RIS

TY - JOUR

T1 - Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa

AU - Johansen, Pernille Greve

AU - Owusu-Kwarteng, James

AU - Parkouda, Charles

AU - Padonou, S. Wilfrid

AU - Jespersen, Lene

PY - 2019

Y1 - 2019

KW - yeast

KW - indigenous fermented foods

KW - sub-Sahara Africa

KW - species and strain diversity

KW - yeast successions

KW - microbial interaction

KW - sensorial and nutritional quality

KW - health benefits

U2 - 10.3389/fmicb.2019.01789

DO - 10.3389/fmicb.2019.01789

M3 - Review

C2 - 31447811

VL - 10

JO - Frontiers in Microbiology

JF - Frontiers in Microbiology

SN - 1664-302X

M1 - 1789

ER -

ID: 225793920