Lactic Acid Bacteria and Yeasts Associated with Cassava Fermentation to attiéké in Burkina Faso and Their Technological Properties | Zendy

Guira Flibert | Zendy; Somda Namwin Siourimè | Zendy; Hamidou Compaoré | Zendy; Donatien Kaboré | Zendy; Hama Cissé | Zendy; Jean Ulrich Muandze-Nzambe | Zendy; Abel Tankoano | Zendy; Hagrétou Sawadogo–Lingani | Zendy; Aly Savadogo | Zendy

Open Access

Lactic Acid Bacteria and Yeasts Associated with Cassava Fermentation to <i>attiéké</i> in Burkina Faso and Their Technological Properties

Author(s) -

Guira Flibert,

Somda Namwin Siourimè,

Hamidou Compaoré,

Donatien Kaboré,

Hama Cissé,

Jean Ulrich Muandze-Nzambe,

Abel Tankoano,

Hagrétou Sawadogo–Lingani,

Aly Savadogo

Publication year - 2021

Publication title -

american journal of food science and technology

Language(s) - English

Resource type - Journals

eISSN - 2333-4827

pISSN - 2333-4835

DOI - 10.12691/ajfst-9-4-9

Subject(s) - leuconostoc mesenteroides , candida parapsilosis , lactobacillus brevis , lactobacillus plantarum , biology , lactobacillus , candida tropicalis , lactococcus lactis , food science , yeast , fermentation , lactobacillus fermentum , starter , leuconostoc , lactococcus , lactic acid , bacteria , fermentation in food processing , microbiology and biotechnology , candida krusei , candida albicans , biochemistry , genetics

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