Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin

A.  P. P. Kayodé^1*, G. Vieira-Dalodé¹, A. R. Linnemann², S. O. Kotchoni³, A. J. D. Hounhouigan¹, M. A. J. S. van Boekel² and M. J. R. Nout⁴

¹Département de Nutrition et Sciences Alimentaires, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, 01 BP 526 Cotonou, Bénin.

²Product Design and Quality Management group, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands.

³Department of Biology, Rutgers University, Camden, New Jersey 08102, USA.

⁴Laboratory of Food Microbiology, Department of Agrotechnology and Food Sciences, Wageningen University, P. O. Box 8129, 6700 EV Wageningen, The Netherlands.