Open AccessLactic 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,
Muandze Nzambé Jean Ulrich,
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