Table 2 Previous studies on the microbial analysis of predominantly consumed African fermented foods evaluated with various sequencing platforms.
From: African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling
Fermented foods | Raw materials | Country of study | Year of study | Methodology used | References |
|---|---|---|---|---|---|
Masau | Masau fruits | Zimbabwe | 2017 | 16S HTS | |
Mursik | Milk | Kenya | 2017 | Sanger sequencing | |
Nunu | Milk | Ghana | 2017 | Shotgun sequencing | |
Fura | Millet | Nigeria | 2019 | 16S HTS | |
Wara | Milk | Nigeria | 2019 | 16S HTS | |
Kunun | Sorghum | Nigeria | 2019 | 16S HTS | |
Kokonte | Cassava | Ghana | 2019 | 16S HTS | |
Gari | Cassava | Ghana | 2019 | 16S HTS | |
Mawe | Maize | Benin | 2019 | 16S HTS | |
Sombana | Milk | Burkina Faso | 2019 | Sanger sequencing | |
Maari | Milk | Burkina Faso | 2019 | Sanger sequencing | |
Mahoto | Sorghum | South Africa | 2019 | 16S HTS | |
Teff dough | Teff | Ethiopia | 2019 | 16S HTS | |
Tej | Honey | Ethiopia | 2019 | 16S HTS | |
Tonton | Banana | Uganda | 2019 | 16S HTS | |
Wagashi | Milk | Benin | 2020 | Shotgun sequencing | |
Kisra | Sorghum | Sudan | 2020 | Sanger sequencing | |
Hulumur | Sorghum | Sudan | 2020 | Sanger sequencing |
