Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso - Concepedia

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Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso

25

Citations

45

References

2019

Year

Geoffroy Romaric Bayili, Pernille Johansen, Dennis Sandris Nielsen, Hagrétou Sawadogo‐Lingani, Georges Anicet Ouédraogo, Bréhima Diawara, Lene Jespersen

World Journal of Microbiology and Biotechnology

Food FermentationBurkina FasoAgricultural EconomicsLait CailléFood MicrobiologyMicrobial EcologyMicrobiologyMicrobiomePredominant MicrobiotaMedicineFood TechnologyHealth Sciences

References

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