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

Original languageEnglish
Article number100
JournalWorld journal of microbiology & biotechnology
Issue number7
Number of pages13
Publication statusPublished - 2019

    Research areas

  • Lait caille, Lactic acid bacteria, Yeasts, Fermented milk products, Food safety

ID: 223618651