This article "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" is published in BMC Microbiology.
Author: Amy Atter
Journal: BMC Microbiology
Year: 2024
Podcast type: Short
The authors are:
- Amy Atter
- Maria Diaz
- Kwaku Tano-Debrah
- Angela Parry-Hanson Kunadu
- Melinda J. Mayer
- Lizbeth Sayavedra
- Collins Misita
- Wisdom Amoa-Awua
- Arjan Narbad
Affiliations:
Amy Atter, Wisdom Amoa-Awua,Food Microbiology and Mushroom Research Division, CSIR-Food Research Institute, Accra, Ghana
Amy Atter, Kwaku Tano-Debrah, Angela Parry-Hanson Kunadu,Department of Nutrition and Food Science, University of Ghana, Accra, Ghana
Amy Atter, Maria Diaz, Arjan Narbad,Food and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
Melinda J. Mayer, Lizbeth Sayavedra, Arjan Narbad,Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
Collins Misita,Department of Biochemistry, Cell and Molecular Biology, University of Ghana, Accra, Ghana
Wisdom Amoa-Awua,Department of Agro-Processing Technology and Food Bio-Sciences, CSIR College of Science and Technology, Accra, Ghana
