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

Research output: Contribution to journalReviewResearchpeer-review

  • Pernille Greve Johansen
  • James Owusu-Kwarteng
  • Charles Parkouda
  • S. Wilfrid Padonou
  • Jespersen, Lene
Original languageEnglish
Article number1789
JournalFrontiers in Microbiology
Number of pages22
Publication statusPublished - 2019

    Research areas

  • yeast, indigenous fermented foods, sub-Sahara Africa, species and strain diversity, yeast successions, microbial interaction, sensorial and nutritional quality, health benefits

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