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Biodiversity, dynamics and antimicrobial activity of lactic acid bacteria involved in the fermentation of maize flour for doklu production in Côte d'Ivoire

Food FermentationLactic Acid BacteriaCôte D'ivoireFood MicrobiologyMicrobial EcologyEnvironmental MicrobiologyFood BioprocessingMicrobiologyMedicineDoklu ProductionFood SafetyHealth Sciences