Characterization of the microbiota and volatile components of kocho, a traditional fermented food of Ethiopia.
Acetobacter
Agricultural plant products
Bacteria involved in fermentation
Bacteriology
Food fermentation
Food microbiology
Food science
High-throughput sequencing
Lactobacillus
Volatile compounds
Journal
Heliyon
ISSN: 2405-8440
Titre abrégé: Heliyon
Pays: England
ID NLM: 101672560
Informations de publication
Date de publication:
Jun 2019
Jun 2019
Historique:
received:
17
01
2019
revised:
15
03
2019
accepted:
24
05
2019
entrez:
18
6
2019
pubmed:
18
6
2019
medline:
18
6
2019
Statut:
epublish
Résumé
Kocho is a traditional product in Ethiopia, prepared by fermenting parts of 'false banana' plants (
Identifiants
pubmed: 31206089
doi: 10.1016/j.heliyon.2019.e01842
pii: S2405-8440(19)30597-3
pii: e01842
pmc: PMC6558307
doi:
Types de publication
Journal Article
Langues
eng
Pagination
e01842Références
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