Effect of mineral salts and nitrogen source on yeast (Candida utilis NOY1) biomass production using 
tubers wastes

Nicolas Ouedraogo*; Aly Savadogo; Marius K. Somda; FranÃ§ois Tapsoba; Cheikna Zongo; Alfred S. Traore

doi:10.5897/AJB2016.15801

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12504

Full Length Research Paper

Effect of mineral salts and nitrogen source on yeast (Candida utilis NOY1) biomass production using tubers wastes

Nicolas Ouedraogo*

Nicolas Ouedraogo*
Laboratory of Microbiology and Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University of Ouagadougou, Burkina Faso.
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Aly Savadogo

Aly Savadogo
Laboratory of Food Technology, Department of Biochemistry and Microbiology, University of Ouagadougou, Burkina Faso.
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Marius K. Somda

Marius K. Somda
Laboratory of Microbiology and Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University of Ouagadougou, Burkina Faso.
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FranÃ§ois Tapsoba

FranÃ§ois Tapsoba
Laboratory of Microbiology and Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University of Ouagadougou, Burkina Faso.
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Cheikna Zongo

Cheikna Zongo
Laboratory of Clinical Biochemistry and Pharmacology, Department of Biochemistry and Microbiology, University of Ouagadougou, Burkina Faso.
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Alfred S. Traore

Alfred S. Traore
Laboratory of Microbiology and Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University of Ouagadougou, Burkina Faso.
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Article Number - CAEB2E362940
Vol.16(8), pp. 359-365 , February 2017
https://doi.org/10.5897/AJB2016.15801

Received: 22 November 2016
Accepted: 25 January 2017
Published: 22 February 2017

Copyright © 2025 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

Nicolas Ouedraogo*
Laboratory of Microbiology and Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University of Ouagadougou, Burkina Faso.

Aly Savadogo
Laboratory of Food Technology, Department of Biochemistry and Microbiology, University of Ouagadougou, Burkina Faso.

Marius K. Somda
Laboratory of Microbiology and Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University of Ouagadougou, Burkina Faso.

FranÃ§ois Tapsoba
Laboratory of Microbiology and Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University of Ouagadougou, Burkina Faso.

Cheikna Zongo
Laboratory of Clinical Biochemistry and Pharmacology, Department of Biochemistry and Microbiology, University of Ouagadougou, Burkina Faso.

Alfred S. Traore
Laboratory of Microbiology and Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University of Ouagadougou, Burkina Faso.

Corresponding Author Email: [email protected]

This article is published under the terms of the Creative Commons Attribution License 4.0

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