African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12193

Full Length Research Paper

Molecular identification of acetic acid bacteria isolated from fermented mango juices of Burkina Faso: 16S rRNA gene sequencing

Assiètta OUATTARA
  • Assiètta OUATTARA
  • Laboratory of Microbiology and Microbial Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Burkina Faso.
  • Google Scholar
K. Marius SOMDA
  • K. Marius SOMDA
  • Laboratory of Microbiology and Microbial Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Burkina Faso.
  • Google Scholar
A. T. Cheik OUATTARA
  • A. T. Cheik OUATTARA
  • Laboratory of Food Technology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, Joseph KI-ZERBO, Burkina Faso.
  • Google Scholar
Bassirou N’DOYE
  • Bassirou N’DOYE
  • University of Sine Saloum El Hadji Ibrahima Niass (USSEIN), Sing-Sing, BP 55, Kaolack, Senegal.
  • Google Scholar
Alfred TRAORE
  • Alfred TRAORE
  • Laboratory of Food Technology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, Joseph KI-ZERBO, Burkina Faso.
  • Google Scholar
S. Aboubakar OUATTARA
  • S. Aboubakar OUATTARA
  • Laboratory of Microbiology and Microbial Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Burkina Faso.
  • Google Scholar


  •  Received: 07 July 2019
  •  Accepted: 19 August 2019
  •  Published: 30 September 2019

Authors

Assiètta OUATTARA
Laboratory of Microbiology and Microbial Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Burkina Faso.

K. Marius SOMDA
Laboratory of Microbiology and Microbial Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Burkina Faso.

A. T. Cheik OUATTARA
Laboratory of Food Technology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, Joseph KI-ZERBO, Burkina Faso.

Bassirou N’DOYE
University of Sine Saloum El Hadji Ibrahima Niass (USSEIN), Sing-Sing, BP 55, Kaolack, Senegal.

Alfred TRAORE
Laboratory of Food Technology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, Joseph KI-ZERBO, Burkina Faso.

S. Aboubakar OUATTARA
Laboratory of Microbiology and Microbial Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Burkina Faso.

Corresponding Author Email: [email protected]