Molecular identification of yeasts and lactic acid bacteria involved in the production of beninese fermented food degue
Article, Ajoutée
le 10/02/2018 13:48
Abstract: Background: Traditional Beninese fermented food Degue is widely consumed in Benin and other countries in West Africa. It was originally made from milk and millet flour, but currently other cereals are used as well. Nowadays, Degue produ [...]
ANGELOV ANGEL I. [1], PETROVA GALYA [2], ANGELOV ANGEL D. [3], STEFANOVA PETYA [4], BOKOSSA Y. INNOCENT [5], TCHEKESSI C. K. CÉLESTIN [6], MARCO MARIA L. [7], GOTCHEVA VELITCHKA [8],