University of Natural Resources and Life Sciences, Vienna (BOKU) - Research portal
Publications
Search Items: bacterial diversity, . hits: 5
** = Publications listed in SCI/SSCI - Journals (published in Web of Science)
* = peer-reviewed publication (not listed in SCI/SSCI)
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2021
** Chibuzor-Onyema, IE; Ezeokoli, OT; Sulyok, M; Notununu, I; Petchkongkaew, A; Elliott, CT; Adeleke, RA; Krska, R; Ezekiel, CN Metataxonomic analysis of bacterial communities and mycotoxin reduction during processing of three millet varieties into ogi, a fermented cereal beverage.
FOOD RES INT. 2021; 143, 110241 WoS PubMed FullText FullText_BOKU2020
** Fuka, MM; Tanuwidjaja, I; Maksimovic, AZ; Zunabovic-Pichler, M; Kublik, S; Hulak, N; Domig, KJ; Schloter, M Bacterial diversity of naturally fermented game meat sausages: Sources of new starter cultures.
LWT-FOOD SCI TECHNOL. 2020; 118, 108782 WoS FullText FullText_BOKU2019
** Ezekiel, CN; Ayeni, KI; Ezeokoli, OT; Sulyok, M; van Wyk, DAB; Oyedele, OA; Akinyemi, OM; Chibuzor-Onyema, IE; Adeleke, RA; Nwangburuka, CC; Hajslova, J; Elliott, CT; Krska, R High-Throughput Sequence Analyses of Bacterial Communities and Multi-Mycotoxin Profiling During Processing of Different Formulations of Kunu, a Traditional Fermented Beverage.
FRONT MICROBIOL. 2019; 9, 3282
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2017
** Adedeji, BS; Ezeokoli, OT; Ezekiel, CN; Obadina, AO; Somorin, YM; Sulyok, M; Adeleke, RA; Warth, B; Nwangburuka, CC; Omemu, AM; Oyewole, OB; Krska, R Bacterial species and mycotoxin contamination associated with locust bean, melon and their fermented products in south-western Nigeria.
INT J FOOD MICROBIOL. 2017; 258: 73-80. WoS PubMed FullText FullText_BOKU2011
** Fierer, N; McCain, CM; Meir, P; Zimmermann, M; Rapp, JM; Silman, MR; Knight, R Microbes do not follow the elevational diversity patterns of plants and animals.
ECOLOGY. 2011; 92(4): 797-804. WoS PubMed FullText FullText_BOKU