Metataxonomic analysis of bacterial communities and mycotoxin reduction during processing of three millet varieties into ogi, a fermented cereal beverage
Ihuoma E. Chibuzor‐Onyema, Obinna T. Ezeokoli, Michael Sulyok, Iviwe Notununu, Awanwee Petchkongkaew, Christopher T. Elliott, Rasheed Adeleke, Rudolf Krska, Chibundu N. Ezekiel
Topics & Concepts
BiologyFirmicutesLactococcusMycotoxinFood scienceBacteroidetesBeauvericinZearalenoneProteobacteriaWeissellaSterigmatocystinFermentationBotanyLeuconostocLactobacillusBacteria16S ribosomal RNALactic acidLactococcus lactisGeneticsGut microbiota and healthProbiotics and Fermented FoodsMycotoxins in Agriculture and Food