Environmental Selection Shapes Bacterial Community Composition in Traditionally Fermented Maize-Based Foods from Benin, Tanzania and Zambia.

de Jong, Maarten; Alekseeva, Anna Y; Miraji, Kulwa F; Phiri, Sydney; Linnemann, Anita R; Schoustra, Sijmen E.

Afiliação

de Jong M; Laboratory of Genetics, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
Alekseeva AY; Laboratory of Genetics, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
Miraji KF; Tanzania Agricultural Research Institute, Ifakara Centre, Ifakara, Tanzania.
Phiri S; Department of Food Science and Nutrition, School of Agricultural Sciences, University of Zambia, Lusaka 10101, Zambia.
Linnemann AR; Department of Food Science and Nutrition, School of Agricultural Sciences, University of Zambia, Lusaka 10101, Zambia.
Schoustra SE; Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.

Microorganisms ; 10(7)2022 Jul 05.

Article em En | MEDLINE | ID: mdl-35889073