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

Pernille Greve Johansen, James Owusu-Kwarteng, Charles Parkouda, S. Wilfrid Padonou, Lene Jespersen

Research output: Contribution to journalReviewResearchpeer-review

55 Citations (Scopus)
216 Downloads (Pure)
Original languageEnglish
Article number1789
JournalFrontiers in Microbiology
Volume10
Number of pages22
ISSN1664-302X
DOIs
Publication statusPublished - 2019

Keywords

  • 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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