the use of lactic acid bacteria starter cultures during the processing of fermented cereal-based foods in West Africa: A review

Tropical Life Sciences Research

Volumn 25, Issue 2, 2014, Pages 81-100

  Soro Yao, Amenan Anastasie ^a   Brou, Kouakou ^a   Amani, Georges ^a   Thonart, Philippe ^b,b   Djè, Koffi Marcelin ^a  

^a UFR Sciences and Environment Management   (Côte d’Ivoire)

^b UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Cereals; Fermented foods; Lactic acid bacteria; Starter cultures; West Africa

Indexed keywords

BACTERIUM; CEREAL; FERMENTATION; FOOD PROCESSING;

WEST AFRICA;

BACTERIA (MICROORGANISMS); ZEA MAYS;

EID: 84920173672     PISSN: 19853718     EISSN: 21804249     Source Type: Journal    
DOI: None     Document Type: Article

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