Bacterial and Fungal Dynamics During the Fermentation Process of Sesotho, a Traditional Beer of Southern Africa

Bacterial and Fungal Dynamics During the Fermentation Process of Sesotho, a Traditional Beer of Southern Africa

Sesotho is an indigenous cereal-based fermented drink traditionally produced in the mountain kingdom of Lesotho, Southern Africa. The present study sought to examine the microbial (bacterial and fungal) community composition of Sesotho at five fermentation stages in five different locations. Using c...

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Bibliographic Details
Main Authors: Errol D. Cason, Bokang J. Mahlomaholo, Matšepo M. Taole, George Ooko Abong, Jan-G Vermeulen, Olga de Smidt, Marcele Vermeulen, Laurinda Steyn, Angel Valverde, Bennie Viljoen
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-06-01
Series:Frontiers in Microbiology
Subjects:
Sesotho
Traditional Fermented Beer
fermentation
Microbial patterns
next generation sequencing
Bacterial diversity
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2020.01451/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2020.01451/full

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