ArticleBMC microbiology2024
The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana.
Article in BMC microbiology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Molecular Identification of Cultured Microbial Population and Metabolic Impacts on Traditional FermentedInternational journal of food science · 2026Article
- Draft genome sequences ofMicrobiology resource announcements · 2025Article
- Technological and probiotic properties of lactic acid bacteria and yeasts isolated from Ghanaian spontaneously fermented pearl-millet porridge, Hausa koko.BMC microbiology · 2025Article
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Authors and funding
9 authors.
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Abstract
Spontaneous fermentation of cereals like millet involves a diverse population of microbes from various sources, including raw materials, processing equipment, fermenting receptacles, and the environment. Here, we present data on the predominant microbial species and their succession at each stage of the Hausa koko production process from five regions of Ghana. The isolates were enumerated using selective media, purified, and phenotypically characterised. The LAB isolates were further characterised by 16S rRNA Sanger sequencing, typed using (GTG)
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