Open AccessAntifungal properties of lactic acid bacteria isolated from cocoa beans fermentation in the centre region of Cameroon
Author(s) -
SANDRINE AIMÉE YOUTE FANCHE,
ANTOINE LAURENT WOUAPI TCHOKONTHE,
Camelia Diguţă,
Sylvain Leroy Sado Kamdem,
Florentina Israel-Roming,
Florentina Matei,
Jean-Justin Essia Ngang
Publication year - 2020
Publication title -
romanian biotechnological letters
Language(s) - English
Resource type - Journals
eISSN - 2248-3942
pISSN - 1224-5984
DOI - 10.25083/rbl/25.2/1407.1417
Subject(s) - lactic acid , fermentation , antifungal , bacteria , food science , biology , microbiology and biotechnology , chemistry , genetics