@article{fdi:010088794,
  title = {{B}acterial diversity and community structure of some traditional {A}frican and {E}uropean cereal-based fermented foods identified by high-throughput sequencing},
  author = {{B}ationo, {F}. and {S}eyoum, {Y}. and {C}hochois, {V}. and {T}amene, {A}. and {K}ariluoto, {S}. and {S}aris, {P}. and {B}aye, {K}. and {E}delmann, {M}. and {L}econte, {N}icolas and {H}umblot, {C}hrist{\`e}le},
  editor = {},
  language = {{ENG}},
  abstract = {{C}ereals are staple foods worldwide. {T}hey are often processed using spontaneous fermentation or backslopping. {M}any cereal-based fermented foods ({CBFF}s1) are produced in small-scale production units or at household level. {D}espite growing understanding of the bacterial communities involved in fermentation, many {CBFF}s remain little explored. {A} better understanding of these bacterial communities and of the impact of cereal, processing, and the geographical area is essential to harness the potential of their endogenous bacteria. {T}his study investigated the bacterial communities of four traditional {CBFF}s originating from two {A}frican countries, {B}urkina {F}aso and {E}thiopia, and one {E}uropean country, {F}inland, using high throughput 16{S} r{RNA} sequencing. {CBFF}s made from pearl millet, rye and teff include bread, dumplings, pancake-like flatbread and porridge. {L}actic acid bacteria ({LAB}2) dominated all four {CBFF}s, but their composition and abundance varied with the cereal, geography, and fermentation conditions. {P}otential pathogenic bacteria were observed, particularly in one {CBFF} after wet milling in small community milling units. {M}any {LAB} strains have properties which can improve health and nutritional status in population. {T}he assessment of the functional properties of {LAB} isolated from these rarely studied {CBFF}s and their subsequent use would enable {CBFF}s with improved nutrient contents at low cost via controlled fermentation. {T}his is of particular importance in {A}frica where household resources are often limited, but also in {E}urope where the preparation of homemade fermented foods is increasingly popular.},
  keywords = {{L}actic acid bacteria ; {M}etabarcoding ; {M}icrobiota ; {M}illet ; {R}ye ; {T}eff ; {FRANCE} ; {AFRIQUE}},
  booktitle = {},
  journal = {{F}ood {B}ioscience},
  volume = {56},
  numero = {},
  pages = {103346 [9 p.]},
  ISSN = {2212-4292},
  year = {2023},
  DOI = {10.1016/j.fbio.2023.103346},
  URL = {https://www.documentation.ird.fr/hor/fdi:010088794},
}