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

Immunology and Microbiology

• Probiotic 100%
• Lactic Acid Bacterium 100%
• Dideoxynucleotide Sequencing 100%
• Microorganism 100%
• Candida Krusei 50%
• Whole Genome Sequencing 50%
• Weissella 50%
• Lactiplantibacillus plantarum 50%
• Pediococcus acidilactici 50%
• Pediococcus pentosaceus 50%
• Saccharomyces cerevisiae 50%
• Candida Tropicalis 50%
• Fermentation 50%
• Candida Lusitaniae 50%
• Budding Yeast 50%

Agricultural and Biological Sciences

• Panicum miliaceum 100%
• Lactic Acid Bacterium 100%
• Microorganism 66%
• Starter Culture 66%
• Probiotic 66%
• Pediococcus 66%
• Ribosomal RNA 66%
• African 33%
• Grains 33%
• Saccharomycetes 33%
• Saccharomyces cerevisiae 33%
• Pichia kudriavzevii 33%
• Processing Equipment 33%
• Selective Media 33%
• Processing Stage 33%
• Fermented Food 33%
• Clavispora lusitaniae 33%
• Weissella 33%
• Candida Tropicalis 33%

Food Science

• Probiotics 100%
• Lactic Acid Bacteria 100%
• Starter Culture 100%
• Cereal 50%
• Polymerase Chain Reaction 50%
• Fermented Food 50%
• Lacticaseibacillus paracasei 50%
• Fermentation 50%
• Lactiplantibacillus plantarum 50%
• Weissella confusa 50%
• Controlled Fermentation 50%
• Pediococcus pentosaceus 50%
• Pediococcus acidilactici 50%
• Candida Krusei 50%