Full Length Research Paper
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.
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