@article{fdi:010055906,
  title = {{C}ereal-based fermented foods in developing countries : ancient foods for modern research},
  author = {{G}uyot, {J}ean-{P}ierre},
  editor = {},
  language = {{ENG}},
  abstract = {{C}ereal-based fermented foods are major contributors to energy intake in developing countries ({DC}). {T}heir microbiota is dominated by lactic acid bacteria and has been extensively investigated. {D}iversity studies have been facilitated by molecular methods enabling genotyping of isolates; the rapid development of omics approaches should facilitate more comprehensive studies to describe the relation between microbial diversity, cell physiology and product characteristics. {A}lso, the link between the food microbiota and health benefits, in particular in nutrition, should be investigated. {T}here is a need to encourage researches in the field of {DC} cereal-based foods in direction of more mechanistic approaches.},
  keywords = {{H}igh throughput pyrosequencing ; lactic acid bacteria ; maize ; metagenome ; microbiota ; millet ; sorghum ; wheat},
  booktitle = {},
  journal = {{I}nternational {J}ournal of {F}ood {S}cience and {T}echnology},
  volume = {47},
  numero = {6},
  pages = {1109--1114},
  ISSN = {0950-5423},
  year = {2012},
  DOI = {10.1111/j.1365-2621.2012.02969.x},
  URL = {https://www.documentation.ird.fr/hor/fdi:010055906},
}