Diaz, Maria <br/><br/>
Comparison of the microbial composition of African fermented foods using amplicon sequencing.  [electronic resource] 

 -  Scientific reports  09 2019 
 - 13863 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>2045-2322 
<br/><br/><label>Standard No.: </label>10.1038/s41598-019-50190-4  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bacillus--genetics<br/>DNA, Bacterial--genetics<br/>Fermentation<br/>Fermented Foods--microbiology<br/>Food Microbiology<br/>Genetic Variation--genetics<br/>High-Throughput Nucleotide Sequencing<br/>Lactobacillales--genetics<br/>Zymomonas--genetics