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Titel:

Phenotypical and molecular characterization of yeast content in the starter of “Tchoukoutou,” a Beninese African sorghum beer

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Tokpohozin, Sedjro Emile; Lauterbach, Alexander; Fischer, Susann; Behr, Jürgen; Sacher, Bertram; Becker, Thomas
Abstract:
Tchoukoutou is a Beninese African sorghum beer obtained by mixed fermentation including different yeast and lactic acid bacteria (LAB). Until now, the make-up of the starter’s whole microbial communities and the main reason for the diversity of this special beer’s organoleptic quality (taste and flavor) have remained unknown. A total of 240 yeasts isolated from a Tchoukoutou starter have been characterized following the polyphasic approach and using yeast phenotype (morphology and physiology), p...     »
Zeitschriftentitel:
European Food Research and Technology
Jahr:
2016
Band / Volume:
242
Heft / Issue:
12
Seitenangaben Beitrag:
2147-2160
Volltext / DOI:
doi:10.1007/s00217-016-2711-3
WWW:
https://doi.org/10.1007/s00217-016-2711-3
Print-ISSN:
1438-2385
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