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

Research output: Contribution to journalJournal article

Geoffroy Romaric Bayili, Pernille Johansen, Dennis S. Nielsen, Hagrétou Sawadogo-Lingani, Georges-Anicet Ouédraogo, Bréhima Diawara, Lene Jespersen

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