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 A. Adeleke, Rudolf Krska, Chibundu N. Ezekiel*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

13 Citations (Scopus)

Fingerprint

Dive into the research topics of 'Metataxonomic analysis of bacterial communities and mycotoxin reduction during processing of three millet varieties into ogi, a fermented cereal beverage'. Together they form a unique fingerprint.

Food Science