Bacterial Community Diversity of Fermented Pepper in Brazzaville Revealed by Illumina Miseq of 16S rRNA Gene

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Bacterial Community Diversity of Fermented Pepper in Brazzaville Revealed by Illumina Miseq of 16S rRNA Gene"
written by Angélique Espérance Lembella Boumba, Augustin Aimé Lebonguy, Joseph Goma-Tchimbakala, Stech Anomene Eckzehel Nzaou, Chancelvie Pahivelle Limingi Polo, Mickaëlle Bokamba Moukala,
published by Food and Nutrition Sciences, Vol.12 No.1, 2021

has been cited by the following article(s):

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[1]	A systematic review on fermented chili pepper products: Sensorial quality, health benefits, fermentation microbiomes, and metabolic pathways
	Trends in Food Science …, 2023

[2]	Hygienic Quality of Fermented Pepper Sold in the Markets of Brazzaville
	Journal of Food …, 2022

[3]	Traditional and Advanced Molecular Approaches in Nutrition Research
	Nutriomics, 2022

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