Biodiversity, dynamics and antimicrobial activity of lactic acid bacteria involved in the fermentation of maize flour for doklu production in Côte d'Ivoire

Food Control

Volumn 62, Issue , 2016, Pages 397-404

  Assohoun Djeni, N M C ^a,b   Djeni, N T ^a   Messaoudi, S ^c   Lhomme, E ^b   Koussemon Camara, M ^a   Ouassa, T ^d   Chobert, J M ^e   Onno, B ^b   Dousset, X ^b,c  

^a UNIVERSITÉ NANGUI ABROGOUA   (Côte d’Ivoire)

^b LUNAM UNIVERSITÉ   (France)

^c Ecole Nationale d'Ingenieurs des Techniques des Industries Agricoles et Alimentaires ENITIAA   (France)

^d Centre de Diagnostic et de Recherche sur le Sida et les maladies Opportunistes (CeDReS)   (Côte d’Ivoire)

^e INRA   (France)

Author keywords

Antimicrobial activity; Bio preservation; Doklu; Fermentation; Lactic acid bacteria; Maize dough; PCR TTGE

Indexed keywords

EID: 84949744727     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2015.09.037     Document Type: Article

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