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Local domestication of lactic acid bacteria via cassava beer fermentation
Alese M. Colehour
, James F. Meadow
, Melissa A. Liebert
, Tara J. Cepon-Robins
, Theresa E. Gildner
, Samuel S. Urlacher
, Brendan J.M. Bohannan
, Josh J. Snodgrass
, Lawrence S. Sugiyama
Institute of Clinical and Translational Sciences (ICTS)
Research output
:
Contribution to journal
›
Article
›
peer-review
40
Scopus citations
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Keyphrases
Lactic Acid Bacteria
100%
Domestication
100%
Cassava
100%
Chicha
100%
Beer Production
100%
Shuar
25%
Microbes
12%
Microbiology
12%
Human Microbiome
12%
Ecuador
12%
Bacterial Community
12%
Evolutionary Process
12%
16S Ribosomal RNA (16S rRNA)
12%
Inoculum
12%
Fermentation
12%
Beer
12%
Shelf Life
12%
Nutritional Quality
12%
Community Composition
12%
Illumina High-throughput Sequencing
12%
Bacterial Community Composition
12%
Geographic Distance
12%
Manihot Esculenta
12%
Human-mediated
12%
Phylogenetic Relatedness
12%
Microbial Dispersal
12%
Genus Lactobacillus
12%
Fermentation System
12%
Tropical Climate
12%
Traditional Fermentation
12%
Cassava Tuber
12%
Morona Santiago
12%
Ecuadorian Amazon
12%
Traditional Beverage
12%
Immunology and Microbiology
Lactic Acid Bacterium
100%
High Throughput Sequencing
100%
Microbiology
100%
Human Microbiome
100%
Lactobacillus
100%
Inoculum
100%
Manihot
100%
Food Science
Lactobacillus
100%
Nutritive Value
100%
Shelf Life
100%
Traditional Fermentation
100%
Lactic Acid Bacteria
100%
Agricultural and Biological Sciences
Bacterial Communities
100%
Lactic Acid Bacterium
100%
Manihot Esculenta
50%
Lactobacillus
50%
Microbiome
50%
Nutritive Value
50%
Inoculum
50%
High-Throughput Sequencing
50%