This article "The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana" is published in BMC Microbiology.Author: Amy AtterJournal: BMC MicrobiologyYear: 2024Podcast type: ShortThe authors are:Amy AtterMaria DiazKwaku Tano-DebrahAngela Parry-Hanson KunaduMelinda J. MayerLizbeth SayavedraCollins MisitaWisdom Amoa-AwuaArjan NarbadAffiliations:Amy Atter, Wisdom Amoa-Awua,Food Microbiology and Mushroom Research Division, CSIR-Food Research Institute, Accra, GhanaAmy Atter, Kwaku Tano-Debrah, Angela Parry-Hanson Kunadu,Department of Nutrition and Food Science, University of Ghana, Accra, GhanaAmy Atter, Maria Diaz, Arjan Narbad,Food and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, UKMelinda J. Mayer, Lizbeth Sayavedra, Arjan Narbad,Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, UKCollins Misita,Department of Biochemistry, Cell and Molecular Biology, University of Ghana, Accra, GhanaWisdom Amoa-Awua,Department of Agro-Processing Technology and Food Bio-Sciences, CSIR College of Science and Technology, Accra, Ghana

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