Metataxonomic analysis of bacterial communities and mycotoxin reduction during processing of three millet varieties into ogi, a fermented cereal beverage-Reference-Cited by-同舟云学术

Metataxonomic analysis of bacterial communities and mycotoxin reduction during processing of three millet varieties into ogi, a fermented cereal beverage

Published:2021-05 Issue: Volume:143 Page:110241
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chibuzor-Onyema Ihuoma E.,Ezeokoli Obinna T.,Sulyok Michael^ORCID,Notununu Iviwe^ORCID,Petchkongkaew Awanwee^ORCID,Elliott Christopher T.,Adeleke Rasheed A.^ORCID,Krska Rudolf^ORCID,Ezekiel Chibundu N.^ORCID

Funder

National Research Foundation

Horizon 2020

Publisher

Elsevier BV

Subject

Food Science

Reference100 articles.

1. Ecology and antibacterial potential of lactic acid bacteria associated with cereals and cassava;Adebayo;Research Journal of Microbiology,2007

2. Microbiological safety assessment of fermented cassava flour “lafun” available in Ogun and Oyo States of Nigeria;Adebayo-Oyetoro;International Journal of Food Science,2013

3. Screening of lactic acid bacteria strains isolated from some Nigerian fermented foods for EPS production;Adebayo-Tayo;World Applied Sciences Journal,2008

4. Review on microbial degradation of aflatoxins;Adebo;Critical Reviews in Food Science and Nutrition,2017

5. Fungal and bacterial metabolites of stored maize (Zea mays, L.) from five agro-ecological zones of Nigeria;Adetunji;Mycotoxin Research,2014

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. LC-MS investigated as a tool to study the metabolomic characteristics of cereal fermentation;Applied Food Research;2024-06

2. The impact of processing technology on microbial community composition and functional properties of Beninese maize ogi;International Journal of Food Microbiology;2024-05

3. Bacterial diversity and community structure of some traditional African and European cereal-based fermented foods identified by high-throughput sequencing;Food Bioscience;2023-12

4. Mycotoxin reduction and metabolite profiles of ogi produced using traditional fermentation methods;Food Hydrocolloids for Health;2023-12

5. Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions;Critical Reviews in Food Science and Nutrition;2023-06-26