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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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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

2024BMC MicrobiologyJournalOpen access

10.1186/s12866-024-03317-1 Full text15 citations

Authors

9 authors across 4 institutions in 3 countries.

Amy AtterFirst authorCorresponding
- University of Ghana (GH)
Maria Diaz
Kwaku Tano‐Debrah
- University of Ghana (GH)
as printed: Kwaku Tano-Debrah
Angela Parry‐Hanson Kunadu
- University of Ghana (GH)
as printed: Angela Parry-Hanson Kunadu
Melinda J. Mayer
Lizbeth Sayavedra
Collins Misita
- University of Ghana (GH)
Wisdom Amoa-Awua
Arjan NarbadSenior author

Fields

Assignment is probabilistic — a work belongs to several fields in proportions.

Probiotics and Fermented Foodslevel 3 · 1.00
Food composition and propertieslevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 0.99

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

openalexseen September 5, 2026
2024 · BMC Microbiology · 15 citations
https://openalex.org/W4396901396

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 · Sankore