Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Article number | 100 |
| Journal | World journal of microbiology & biotechnology |
| Volume | 35 |
| Issue number | 7 |
| Number of pages | 13 |
| ISSN | 0959-3993 |
| DOIs | |
| Publication status | Published - 2019 |
- Lait caille, Lactic acid bacteria, Yeasts, Fermented milk products, Food safety
Research areas
ID: 223618651