Microbial Community Structure of Three Traditional Zambian Fermented Products: Mabisi, Chibwantu and Munkoyo

• Sijmen E. Schoustra,

  Affiliations Laboratory of Genetics, Wageningen University, Wageningen, Netherlands, Department of Biology, University of Ottawa, Ottawa, Canada, Departments of Biological Sciences and Food Science and Technology, University of Zambia, Lusaka, Zambia

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• Chitundu Kasase,

  Affiliation Departments of Biological Sciences and Food Science and Technology, University of Zambia, Lusaka, Zambia

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• Cristian Toarta,

  Affiliation Department of Biology, University of Ottawa, Ottawa, Canada

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• Rees Kassen,

  Affiliation Department of Biology, University of Ottawa, Ottawa, Canada

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• Alexandre J. Poulain

  * E-mail: apoulain@uottawa.ca

  Affiliation Department of Biology, University of Ottawa, Ottawa, Canada

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