Isolation and screening of Weissella strains for their potential use as starter during attiéké production

Isolation and screening of Weissella strains for their potential use as starter during attiéké production

Description of the subject. Variability observed in sensory characteristics of "attiéké" results from an uncontrolled fermentation process due to the use of artisanal starters. Objectives. This study aims to screen microbial strains for their use during fermentation of cassava dough into a...

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Bibliographic Details
Main Authors: Assamoi, AA., Krabi, ER., Ehon, AF., N'guessan, GA., Niamké, LS., Thonart, P.
Format: Article
Language:English
Published: Presses Agronomiques de Gembloux 2016-01-01
Series:Biotechnologie, Agronomie, Société et Environnement
Subjects:
Fermented foods
food quality
lactic acid
cassava
pathogens
cell culture
Online Access:http://hdl.handle.net/11006/247

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