<> "The repository administrator has not yet configured an RDF license."^^ . <> . . . "Comparison of the microbial composition of African fermented foods using amplicon sequencing"^^ . "Fermented foods play a major role in the diet of people in Africa, where a wide variety of raw materials\r\nare fermented. Understanding the microbial populations of these products would help in the design of\r\nspecific starter cultures to produce standardized and safer foods. In this study, the bacterial diversity of\r\nAfrican fermented foods produced from several raw materials (cereals, milk, cassava, honey, palm sap,\r\nand locust beans) under different conditions (household, small commercial producers or laboratory) in 8\r\nAfrican countries was analysed by 16S rRNA gene amplicon sequencing during the Workshop “Analysis\r\nof the Microbiomes of Naturally Fermented Foods Training Course”. Results show that lactobacilli\r\nwere less abundant in fermentations performed under laboratory conditions compared to artisanal or\r\ncommercial fermentations. Excluding the samples produced under laboratory conditions, lactobacilli\r\nis one of the dominant groups in all the remaining samples. Genera within the order Lactobacillales\r\ndominated dairy, cereal and cassava fermentations. Genera within the order Lactobacillales, and genera\r\nZymomonas and Bacillus were predominant in alcoholic beverages, whereas Bacillus and Lactobacillus\r\nwere the dominant genera in the locust bean sample. The genus Zymomonas was reported for the first\r\ntime in dairy, cereal, cassava and locust bean fermentations."^^ . "2019-09" . . . "9" . "1" . . "Nature Research"^^ . . . "Scientific Reports (TSI)"^^ . . . "20452322" . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . "E"^^ . "Agbemafle"^^ . "E Agbemafle"^^ . . "M"^^ . "Diaz"^^ . "M Diaz"^^ . . "N"^^ . "Bernice Ackah"^^ . "N Bernice Ackah"^^ . . "M"^^ . "Obodai"^^ . "M Obodai"^^ . . "S"^^ . "Manthi Josiah"^^ . "S Manthi Josiah"^^ . . "M"^^ . "Houngbédji"^^ . "M Houngbédji"^^ . . "D A"^^ . "Odeny"^^ . "D A Odeny"^^ . . "H"^^ . "Sawadogo-Lingani"^^ . "H Sawadogo-Lingani"^^ . . "E M"^^ . "Buys"^^ . "E M Buys"^^ . . "W"^^ . "Onyango Chienjo"^^ . "W Onyango Chienjo"^^ . . "A"^^ . "Tesfaye Tefera"^^ . "A Tesfaye Tefera"^^ . . "A"^^ . "Atter"^^ . "A Atter"^^ . . "G"^^ . "Mulaw"^^ . "G Mulaw"^^ . . "L"^^ . "Kellingray"^^ . "L Kellingray"^^ . . "G R"^^ . "Bayili"^^ . "G R Bayili"^^ . . "A S"^^ . "du Plessis"^^ . "A S du Plessis"^^ . . "O O"^^ . "Adefiranye"^^ . "O O Adefiranye"^^ . . "C"^^ . "Muyanja"^^ . "C Muyanja"^^ . . "A"^^ . "Narbad"^^ . "A Narbad"^^ . . "M J"^^ . "Mayer"^^ . "M J Mayer"^^ . . "D"^^ . "Kamya"^^ . "D Kamya"^^ . . "J"^^ . "Nakavuma"^^ . "J Nakavuma"^^ . . "T"^^ . "Annan"^^ . "T Annan"^^ . . "J"^^ . "Ibezim"^^ . "J Ibezim"^^ . . "F A"^^ . "Oguntoyinbo"^^ . "F A Oguntoyinbo"^^ . . "D"^^ . "Joseph Hounhouigan"^^ . "D Joseph Hounhouigan"^^ . . "I M"^^ . "Mukisa"^^ . "I M Mukisa"^^ . . "N"^^ . "Akinyemi"^^ . "N Akinyemi"^^ . . "W"^^ . "Amoa-Awua"^^ . "W Amoa-Awua"^^ . . "A B"^^ . "Olaonipekun"^^ . "A B Olaonipekun"^^ . . . . . . "Comparison of the microbial composition of African fermented foods using amplicon sequencing (PDF)"^^ . . . . . "s41598-019-50190-4.pdf"^^ . . . "Comparison of the microbial composition of African fermented foods using amplicon sequencing (Other)"^^ . . . . . . "indexcodes.txt"^^ . . "HTML Summary of #11375 \n\nComparison of the microbial composition of African fermented foods using amplicon sequencing\n\n" . "text/html" . . . "Cereals"@en . . . "Food Processing & Technology"@en . . . "Cassava"@en . .