Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso

Research output: Contribution to journalJournal articleResearchpeer-review

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Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso. / Bayili, Geoffroy Romaric; Johansen, Pernille; Nielsen, Dennis S.; Sawadogo-Lingani, Hagrétou; Ouédraogo, Georges-Anicet; Diawara, Bréhima; Jespersen, Lene.

In: World journal of microbiology & biotechnology, Vol. 35, No. 7, 100, 2019.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Bayili, GR, Johansen, P, Nielsen, DS, Sawadogo-Lingani, H, Ouédraogo, G-A, Diawara, B & Jespersen, L 2019, 'Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso', World journal of microbiology & biotechnology, vol. 35, no. 7, 100. https://doi.org/10.1007/s11274-019-2672-3

APA

Bayili, G. R., Johansen, P., Nielsen, D. S., Sawadogo-Lingani, H., Ouédraogo, G-A., Diawara, B., & Jespersen, L. (2019). Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso. World journal of microbiology & biotechnology, 35(7), [100]. https://doi.org/10.1007/s11274-019-2672-3

Vancouver

Bayili GR, Johansen P, Nielsen DS, Sawadogo-Lingani H, Ouédraogo G-A, Diawara B et al. Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso. World journal of microbiology & biotechnology. 2019;35(7). 100. https://doi.org/10.1007/s11274-019-2672-3

Author

Bayili, Geoffroy Romaric ; Johansen, Pernille ; Nielsen, Dennis S. ; Sawadogo-Lingani, Hagrétou ; Ouédraogo, Georges-Anicet ; Diawara, Bréhima ; Jespersen, Lene. / Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso. In: World journal of microbiology & biotechnology. 2019 ; Vol. 35, No. 7.

Bibtex

@article{7795caf7eed040979155278cdc98225d,
title = "Identification of the predominant microbiota during production of lait caill{\'e}, a spontaneously fermented milk product made in Burkina Faso",
keywords = "Lait caille, Lactic acid bacteria, Yeasts, Fermented milk products, Food safety",
author = "Bayili, {Geoffroy Romaric} and Pernille Johansen and Nielsen, {Dennis S.} and Hagr{\'e}tou Sawadogo-Lingani and Georges-Anicet Ou{\'e}draogo and Br{\'e}hima Diawara and Lene Jespersen",
year = "2019",
doi = "10.1007/s11274-019-2672-3",
language = "English",
volume = "35",
journal = "World Journal of Microbiology and Biotechnology",
issn = "0959-3993",
publisher = "Springer",
number = "7",

}

RIS

TY - JOUR

T1 - Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso

AU - Bayili, Geoffroy Romaric

AU - Johansen, Pernille

AU - Nielsen, Dennis S.

AU - Sawadogo-Lingani, Hagrétou

AU - Ouédraogo, Georges-Anicet

AU - Diawara, Bréhima

AU - Jespersen, Lene

PY - 2019

Y1 - 2019

KW - Lait caille

KW - Lactic acid bacteria

KW - Yeasts

KW - Fermented milk products

KW - Food safety

U2 - 10.1007/s11274-019-2672-3

DO - 10.1007/s11274-019-2672-3

M3 - Journal article

VL - 35

JO - World Journal of Microbiology and Biotechnology

JF - World Journal of Microbiology and Biotechnology

SN - 0959-3993

IS - 7

M1 - 100

ER -

ID: 223618651