All Gerlinde B. De Deyn articles
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NewsWine-like terroir: Influence of wild plants results in distinctive microbial and flavour signatures in Munkoyo
Wild plants traditionally used as natural starter cultures for fermentation of Munkoyo, a traditional non/very low-alcoholic fermented cereal beverage consumed in parts of Africa, can influence not only the initiation of fermentation but also the microbial communities and flavour characteristics of the final beverage.