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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 journal › Journal article › Research › peer-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/s11274-019-2672-3APA
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/s11274-019-2672-3Vancouver
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/s11274-019-2672-3Author
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
C2 - 31222403
VL - 35
JO - World Journal of Microbiology and Biotechnology
JF - World Journal of Microbiology and Biotechnology
SN - 0959-3993
IS - 7
M1 - 100
ER -
