Bacterial diversity and community structure of some traditional African and European cereal-based fermented foods identified by high-throughput sequencing-Reference-Cited by-同舟云学术

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Bacterial diversity and community structure of some traditional African and European cereal-based fermented foods identified by high-throughput sequencing

Published:2023-12 Issue: Volume:56 Page:103346
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Bationo Fabrice^ORCID,Seyoum Yohannes^ORCID,Chochois Vincent^ORCID,Tamene Aynadis^ORCID,Kariluoto Susanna^ORCID,Saris Per,Baye Kaleab,Edelmann Minnamari,Leconte Nicolas,Humblot Christèle^ORCID

Funder

Seventh Framework Programme

French National Research Institute for Sustainable Development

European Union

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference51 articles.

1. Dietary patterns after the weaning and lactation period are associated with celiac disease autoimmunity in children;Barroso;Gastroenterology,2018

2. Total folate in West African cereal-based fermented foods: Bioaccessibility and influence of processing;Bationo;Journal of Food Composition and Analysis,2020

3. Improved processing for the production of cereal-based fermented porridge enriched in folate using selected lactic acid bacteria and a back slopping process;Bationo;LWT–Food Science and Technology,2019

4. Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera;Baye;Food Chemistry,2013

5. Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagation;Bessmeltseva;PLoS One,2014

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