Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa

Marcel Houngbédji; Pernille Johansen; Sègla Wilfrid Padonou; Noèl Akissoe; Nils Arneborg; Dennis Sandris Nielsen; D. Joseph Hounhouigan; Lene Jespersen

doi:10.1016/j.fm.2018.06.005

Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa

Marcel Houngbédji, Pernille Johansen, Sègla Wilfrid Padonou, Noèl Akissoe, Nils Arneborg, Dennis Sandris Nielsen, D. Joseph Hounhouigan, Lene Jespersen

Food Microbiology, Gut Health, and Fermentation

Research output: Contribution to journal › Journal article › Research › peer-review

32 Citations (Scopus)

Original language	English
Journal	Food Microbiology
Volume	76
Pages (from-to)	267-278
Number of pages	12
ISSN	0740-0020
DOIs	https://doi.org/10.1016/j.fm.2018.06.005
Publication status	Published - Dec 2018

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10.1016/j.fm.2018.06.005

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Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa. / Houngbédji, Marcel; Johansen, Pernille; Padonou, Sègla Wilfrid et al.
In: Food Microbiology, Vol. 76, 12.2018, p. 267-278.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Padonou, Sègla Wilfrid

AU - Akissoe, Noèl

AU - Arneborg, Nils

AU - Nielsen, Dennis Sandris

AU - Hounhouigan, D. Joseph

AU - Jespersen, Lene

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