High-Throughput Sequence Analyses of Bacterial Communities and Multi-Mycotoxin Profiling During Processing of Different Formulations of Kunu, a Traditional Fermented Beverage-Reference-Cited by-同舟云学术

High-Throughput Sequence Analyses of Bacterial Communities and Multi-Mycotoxin Profiling During Processing of Different Formulations of Kunu, a Traditional Fermented Beverage

Published:2019-01-09 Issue: Volume:9 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Ezekiel Chibundu N.,Ayeni Kolawole I.,Ezeokoli Obinna T.,Sulyok Michael,van Wyk Deidre A. B.,Oyedele Oluwawapelumi A.,Akinyemi Oluwatosin M.,Chibuzor-Onyema Ihuoma E.,Adeleke Rasheed A.,Nwangburuka Cyril C.,Hajšlová Jana,Elliott Christopher T.,Krska Rudolf

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference104 articles.

1. Microbiological assessment of kunu-zaki marketed in abuja municipal area council (AMAC) in the federal capital territory (FCT), Nigeria.;Aboh;Afr. J. Microbiol. Res.,2014

2. Biodiversity of the microbial community in a Spanish farm cheese as revealed by culture-dependent and culture-independent methods.;Abriouel;Int. J. Food Microbiol.,2008

3. Survey of aflatoxins and ochratoxin a in stored tubers of Cyperus esculentus L.;Adebajo;Mycopathologia,1993

4. Screening of lactic acid bacteria strains isolated from some Nigerian fermented foods for EPS production.;Adebayo-tayo;World Appl. Sci. J.,2008

5. Review on microbial degradation of aflatoxins.;Adebo;Crit. Rev. Food Sci. Nutr.,2015

Cited by 42 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. Bacterial diversity and community structure of some traditional African and European cereal-based fermented foods identified by high-throughput sequencing;Food Bioscience;2023-12

2. Microbiological and physical-chemical characteristics of the Peruvian fermented beverage “Chicha de siete semillas”: Towards the selection of strains with acidifying properties;International Journal of Food Microbiology;2023-12

3. Microbial Diversity in African Foods and Beverages: A Systematic Assessment;Current Microbiology;2023-11-26

4. Progress in Fermented Unconventional Feed Application in Monogastric Animal Production in China;Fermentation;2023-11-01

5. Microbial-based biofortification to mitigate African micronutrients deficiency: A focus on plant-based fermentation as source of B-group vitamins;Food Bioscience;2023-10