Characterization of lactic acid bacteria isolated from a traditional Ivoirian beer process to develop starter cultures for safe sorghum-based beverages - Concepedia

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Characterization of lactic acid bacteria isolated from a traditional Ivoirian beer process to develop starter cultures for safe sorghum-based beverages

24

Citations

23

References

2020

Year

Solange Aka, Bédis Dridi, Alexandre Bolotin, Elysée Armel Yapo, Marina Koussémon-Camara, Bassirou Bonfoh, Pierre Renault

International Journal of Food Microbiology

Starter CulturesFood FermentationMicrobial ContaminationLactic Acid BacteriaFood MicrobiologySafe Sorghum-based BeveragesMicrobiologyFood SafetyHealth Sciences

References

	Year	Citations

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