African Journal of Biotechnology - Article Cited by

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12487

Full Length Research Paper

Identification of exopolysaccharides-producing lactic acid bacteria from Burkina Faso fermented milk samples

Aly Savadogo1*, Cheik A. T. Ouattara1, Paul W. Savadogo2, Nicolas Barro1, Aboubacar S. Ouattara1 and Alfred S. Traoré1

1Laboratoire de Microbiologie et de Biotechnologie . Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles(CRSBAN) UFR/SVT Université de Ouagadougou Burkina Faso 03 BP 7131. 2Institut de l’Environnement et de la Recherche Agricole (INERA) 01BP476 Ouagadougou, Burkina Faso.
Email: [email protected]

Article Number - 91CF47432474
Vol.3(3), pp. 189-194 , March 2004
https://doi.org/10.5897/AJB2004.000-2034

Published: 31 March 2003

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

CrossRef Citations (11)

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Shangguan Wenfei,Chen He,Li Yilin,Wang Zihua,Guo Hongxing,Meng Jiangpeng, . (2019) Screening and Identification of New Types of Exopolysaccharides-Producing Lactic Acid in the Inner Mongolia Dairy Products . Acta Universitatis Cibiniensis. Series E: Food Technology

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Panthavee Wanchai,Noda Masafumi,Danshiitsoodol Narandalai,Kumagai Takanori,Sugiyama Masanori, . (2017) Characterization of Exopolysaccharides Produced by Thermophilic Lactic Acid Bacteria Isolated from Tropical Fruits of Thailand . Biological & Pharmaceutical Bulletin

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Yuliani Emma,Imai Tsuyoshi,Teeka Jantima,Tomita Shintaro,Suprayogi , . (2011) Exopolysaccharide Production from Sweet Potato-ShochuDistillery Wastewater byLactobacillus SakeiCY1 . Biotechnology & Biotechnological Equipment

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Banwo Kolawole,Jimoh Omotolani,Olojede Ayoyinka,Ogundiran Taiwo, . (2024) Functional Properties and Antioxidant Potentials of Kunun-zaki (A Non-Alcoholic Millet Beverage) Produced using Pediococcus pentosaceus and Pichia kudriavzevii . Food Biotechnology

Copyright © 2024 Author(s) retain the copyright of this article.

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

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