Comparison of the microbial composition of African fermented foods using amplicon sequencing

• University of Lagos (NG)

• University of Pretoria (ZA)

• Université d'Abomey-Calavi (BJ)

• Makerere University (UG)

• Makerere University (UG)

tel qu’imprimé : Ivan Muzira Mukisa

• Addis Ababa University (ET)

• International Crops Research Institute for the Semi-Arid Tropics (KE)

tel qu’imprimé : Samuel Manthi Josiah

• Technical University of Kenya (KE)

• Council for Scientific and Industrial Research (GH)

• Council for Scientific and Industrial Research (GH)

• Council for Scientific and Industrial Research (GH)

• Council for Scientific and Industrial Research (GH)

• University of Pretoria (ZA)

• Université d'Abomey-Calavi (BJ)

tel qu’imprimé : D. Joseph Hounhouigan

• Makerere University (UG)

• Makerere University (UG)

• International Crops Research Institute for the Semi-Arid Tropics (KE)

• Centre National de la Recherche Scientifique et Technologique (BF)

tel qu’imprimé : Hagretou Sawadogo-Lingani

• Addis Ababa University (ET)

• Council for Scientific and Industrial Research (GH)

• Council for Scientific and Industrial Research (GH)

tel qu’imprimé : Mary Obodai

• University of Lagos (NG)

tel qu’imprimé : Folarin A. Oguntoyinbo