Keyphrases
Fermented Beverages
100%
Sub-Saharan Africa
100%
Traditional Fermented Foods
100%
Beneficial Effects
66%
Fermented Products
66%
Yeast Species
66%
Species Level
33%
Relative Incidence
33%
Shelf Life
33%
Species Succession
33%
Human Diet
33%
Cultural Heritage
33%
Microorganisms
33%
Yeast Strains
33%
Nutritional Value
33%
Niche Adaptation
33%
Growth Interaction
33%
Growth Factors
33%
Strain Level
33%
Sub-Saharan
33%
Fermentation
33%
Taxonomic Position
33%
Continuous Change
33%
Raw Material Processing
33%
Prokaryotes
33%
Processing Methods
33%
Growth Requirements
33%
Value of Life
33%
Species Diversity
33%
Selection Pressure
33%
Development Impacts
33%
Fermented Foods
33%
Stress Factors
33%
Flavor Development
33%
Taxonomic Key
33%
Microbial Stress
33%
Food Science
Fermented Food
100%
Shelf Life
20%
Nutritive Value
20%
Hygienic Conditions
20%
Flavor Development
20%
Fermented Products
20%
Human Diet
20%