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

doi:10.3389/fmicb.2019.01789

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

Food Microbiology, Gut Health, and Fermentation

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Originalsprog	Engelsk
Artikelnummer	1789
Tidsskrift	Frontiers in Microbiology
Vol/bind	10
Antal sider	22
ISSN	1664-302X
DOI	https://doi.org/10.3389/fmicb.2019.01789
Status	Udgivet - 2019

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10.3389/fmicb.2019.01789Licens: CC BY

Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan AfricaForlagets udgivne version, 720 KBLicens: CC BY

Citationsformater

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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",

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AU - Johansen, Pernille Greve

AU - Owusu-Kwarteng, James

AU - Parkouda, Charles

AU - Padonou, S. Wilfrid

AU - Jespersen, Lene

PY - 2019

Y1 - 2019

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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

SN - 1664-302X

VL - 10

JO - Frontiers in Microbiology

JF - Frontiers in Microbiology

M1 - 1789

ER -

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

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