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Molecular Identification of Yeasts and Lactic Acid Bacteria Involved in the Production of Beninese Fermented Food Degue

https://doi.org/10.2174/1874070701711010094
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/fsn3.162openalex-snapshot
Lactic acid bacteria and yeasts involved in the fermentation of amabere amaruranu, a Kenyan fermented milk
inferredcites →https://doi.org/10.1007/s11274-014-1602-7openalex-snapshot
Diversity of culturable yeasts in phylloplane of sugarcane in Thailand and their capability to produce indole-3-acetic acid
inferredcites →https://doi.org/10.1016/j.fm.2005.05.001openalex-snapshot
Identification of yeasts associated with milk products using traditional and molecular techniques
inferredcites →https://doi.org/10.1016/j.fm.2009.02.005openalex-snapshot
Yeast species involved in artisanal cachaça fermentation in three stills with different technological levels in Pernambuco, Brazil
inferredcites →https://doi.org/10.1016/j.fm.2009.12.009openalex-snapshot
Yeast biodiversity from oleic ecosystems: Study of their biotechnological properties
inferredcites →https://doi.org/10.1016/j.fm.2012.04.004openalex-snapshot
Detection and identification of wild yeast in Koumiss
inferredcites →https://doi.org/10.1016/j.fm.2012.04.010openalex-snapshot
Identification of lactic acid bacteria isolated during traditional fura processing in Ghana
inferredcites →https://doi.org/10.1016/j.idairyj.2006.11.005openalex-snapshot
Phenotypic and molecular identification of yeast species associated with Spanish blue-veined Cabrales cheese
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2006.06.006openalex-snapshot
Culture-independent analysis of the microbial composition of the African traditional fermented foods poto poto and dégué by using three different DNA extraction methods
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2007.06.021openalex-snapshot
Yeasts and lactic acid bacteria microbiota from masau (Ziziphus mauritiana) fruits and their fermented fruit pulp in Zimbabwe
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2008.02.029openalex-snapshot
Molecular identification of yeast species associated with ‘Hamei’ — A traditional starter used for rice wine production in Manipur, India
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2009.04.019openalex-snapshot
The microbiota of Lafun, an African traditional cassava food product
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2012.08.016openalex-snapshot
Biodiversity and probiotic potential of yeasts isolated from Fura, a West African spontaneously fermented cereal
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2012.09.023openalex-snapshot
The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2013.05.004openalex-snapshot
Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from Benin
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2013.05.005openalex-snapshot
Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methods
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2014.08.033openalex-snapshot
African fermented foods and probiotics
inferredcites →https://doi.org/10.1016/j.tifs.2005.10.004openalex-snapshot
Saccharomyces cerevisiae and lactic acid bacteria as potential mycotoxin decontaminating agents
inferredcites →https://doi.org/10.1016/s0022-2836(05)80360-2openalex-snapshot
Basic Local Alignment Search Tool
inferredcites →https://doi.org/10.1016/s0032-9592(00)00192-8openalex-snapshot
Microflora identification of the Bulgarian cereal-based fermented beverage boza
inferredcites →https://doi.org/10.1016/s0168-1605(01)00707-3openalex-snapshot
Appropriate starter culture technologies for small-scale fermentation in developing countries
inferredcites →https://doi.org/10.1016/s0168-1605(02)00148-4openalex-snapshot
Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage
inferredcites →https://doi.org/10.1016/s0956-7135(97)00017-0openalex-snapshot
Use of starter cultures in fermentation on a household scale
inferredcites →https://doi.org/10.1016/s0963-9969(03)00009-7openalex-snapshot
Cereal-based fermented foods and beverages
inferredcites →https://doi.org/10.1023/a:1008967117381openalex-snapshot
inferredcites →https://doi.org/10.1080/0142968x.1985.11904309openalex-snapshot
Microbiological Study Of The Fermentation OfUgba, A Nigerian Indigenous Fermented Food Flavour
inferredcites →https://doi.org/10.1089/jmf.2008.0163openalex-snapshot
African Traditional Fermented Foods and Probiotics
inferredcites →https://doi.org/10.1099/00207713-49-1-329openalex-snapshot
Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers
inferredcites →https://doi.org/10.1111/j.1365-2672.2009.04603.xopenalex-snapshot
Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods
inferredcites →https://doi.org/10.1111/j.1567-1364.2009.00520.xopenalex-snapshot
Yeast diversity of Ghanaian cocoa bean heap fermentations
inferredcites →https://doi.org/10.1128/aem.05988-11openalex-snapshot
Genetic Screening of Functional Properties of Lactic Acid Bacteria in a Fermented Pearl Millet Slurry and in the Metagenome of Fermented Starchy Foods
inferredcites →https://doi.org/10.1128/aem.66.3.1084-1092.2000openalex-snapshot
Characterization and Determination of Origin of Lactic Acid Bacteria from a Sorghum-Based Fermented Weaning Food by Analysis of Soluble Proteins and Amplified Fragment Length Polymorphism Fingerprinting
inferredcites →https://doi.org/10.1186/1471-2180-12-75openalex-snapshot
Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products
inferredcites →https://doi.org/10.1371/journal.pone.0063948openalex-snapshot
Microbial Community Structure of Three Traditional Zambian Fermented Products: Mabisi, Chibwantu and Munkoyo
inferredcites →https://doi.org/10.3923/pjn.2009.1814.1818openalex-snapshot
Isolation, Characterization and Identification of Lactic Acid Bacteria from Fermented Sorghum Dough Used in Sudanese Kisra Preparation
inferredcites →https://doi.org/10.3923/pjn.2009.759.764openalex-snapshot
Biochemical, Microbial and Processing Study of Dèguè a Fermented Food From Pearl millet dough) from Burkina Faso
inferredcites →https://doi.org/10.4236/fns.2013.411a006openalex-snapshot
Predominant Lactic Acid Bacteria Involved in the Traditional Fermentation of Fufu and Ogi, Two Nigerian Fermented Food Products
inferredcites →https://doi.org/10.4314/jfta.v7i3.19239openalex-snapshot
Identification of Lactic Acid Bacteria isolated from Opaque beer (Chibuku) for potential use as a starter culture
inferredcites →https://doi.org/10.5897/ajb12.108openalex-snapshot
Microbial populations during maize storage in Cameroon
inferredcites →https://doi.org/10.5897/ajb2004.000-2034openalex-snapshot
Identification of exopolysaccharides-producing lactic acid bacteria from Burkina Faso fermented milk samples

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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Molecular Characterization and Identification of Dominant Lactic Acid Bacteria and Yeast Species in Fermented Teff (Eragrostis Tef) Injera Dough
inferred← citeshttps://doi.org/10.1002/9781119702160.ch2openalex-snapshot
Isolation, Identification and Characterization of Beneficial Microorganisms from Traditional Fermented Foods
inferred← citeshttps://doi.org/10.1007/s44187-023-00043-xopenalex-snapshot
Traditional fermented foods of Benin Republic: microbiological safety and health benefits
inferred← citeshttps://doi.org/10.1016/j.afres.2025.101438openalex-snapshot
Influence of mixed microbial starter cultures and fermentation duration on the quality and shelf life of Ethiopian Injera
inferred← citeshttps://doi.org/10.1016/j.foodcont.2021.108227openalex-snapshot
Microorganisms and food safety risks associated with indigenous fermented foods from Africa
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2022.109815openalex-snapshot
African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages
inferred← citeshttps://doi.org/10.1021/acs.jafc.4c03644openalex-snapshot
The Probiotic Enterococcus Lactis SF68 as a Potential Food Fermentation Microorganism for Safe Food Production
inferred← citeshttps://doi.org/10.1038/s41538-022-00130-wopenalex-snapshot
African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling
inferred← citeshttps://doi.org/10.1080/10942912.2023.2270177openalex-snapshot
In vitro evaluation of probiotic properties of yeasts and lactic acid bacteria isolated from ersho samples collected from different parts of Ethiopia
inferred← citeshttps://doi.org/10.1080/10942912.2023.2270182openalex-snapshot
Isolation and screening of yeast starters from ersho samples collected from different parts of Ethiopia and determination of their potential role for bread production
inferred← citeshttps://doi.org/10.1111/1541-4337.12712openalex-snapshot
A review of microbes and chemical contaminants in dairy products in sub‐Saharan Africa
inferred← citeshttps://doi.org/10.1111/ijfs.16810openalex-snapshot
Isolation and screening of lactic acid bacteria and yeast starters from ersho (traditional Ethiopian sourdoughs) and evaluation of their role in bread production
inferred← citeshttps://doi.org/10.1155/2019/1291863openalex-snapshot
Molecular Characterization of Fermenting Yeast Species from Fermented Teff Dough during Preparation of Injera Using ITS DNA Sequence
inferred← citeshttps://doi.org/10.22271/tpi.2021.v10.i2e.5681openalex-snapshot
Cereals: Functional constituents and its health benefits
inferred← citeshttps://doi.org/10.3390/foods12183346openalex-snapshot
On the Molecular Selection of Exopolysaccharide-Producing Lactic Acid Bacteria from Indigenous Fermented Plant-Based Foods and Further Fine Chemical Characterization
inferred← citeshttps://doi.org/10.3390/microorganisms10061151openalex-snapshot
Traditional Fermented Foods and Beverages from around the World and Their Health Benefits
inferred← citeshttps://doi.org/10.3390/molecules31081353openalex-snapshot
Probiotics and Fermented Foods in Human Nutrition
inferred← citeshttps://doi.org/10.3923/mj.2021.1.11openalex-snapshot
Optimization of Extracellular Polysaccharide Substances from Lactic Acid Bacteria Isolated from Fermented Dairy Products
inferred← citeshttps://doi.org/10.3923/pjn.2021.127.134openalex-snapshot
Microbiological, Nutritional and Sensory Characteristics of the Foodstuff "Foura" Produced From Millet in Benin
inferred← citeshttps://doi.org/10.46676/ij-fanres.v5i4.409openalex-snapshot
Traditional cereal processing technologies and their importance to African communities: A review
inferred← citeshttps://doi.org/10.5114/bta/205474openalex-snapshot
In vitro screening of angiotensin converting enzyme and hydroxymethylglutaryl-coenzyme A reductase inhibitory activities in lactic acid bacteria and yeasts isolated from fermented sorghum gruels
inferred← citeshttps://doi.org/10.5114/bta/214383openalex-snapshot
Biochemical and molecular identification of lactic acid bacteria and yeasts with technological qualities from ogi (a cereal-based fermented food in Nigeria)
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