Microbial Diversity and Metabolite Profile of Fermenting Millet in the Production of <i>Hausa koko</i>, a Ghanaian Fermented Cereal Porridge.

ABSTRACT: Hausa koko is an indigenous porridge processed from millet in Ghana. The process involves fermentation stages, giving the characteristic organoleptic properties of the product that is produced largely at a small-scale household level and sold as a street food. Like many other indigenous foods, quality control is problematic and depends on the skills of the processor. In order to improve the quality of the product and standardize the process for large-scale production, we need a deeper understanding of the microbial processes. The aim of this study is to investigate the microbial community involved in the production of this traditional millet porridge and the metabolites produced during processing. High-throughput amplicon sequencing was used to identify the bacterial (16S rRNA V4 hy

SUBMITTER: Atter A 

PROVIDER: S-EPMC8371397 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature