African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12479

Full Length Research Paper

Controlled fermentation of the zoom-koom dough using two isolates of lactic acid bacteria (LAB 1 and LAB 5) as starter cultures: Effect on hygienic, rheological, nutritional and sensorial characteristics of the final product

Tapsoba Fidele Wend-benedo
  • Tapsoba Fidele Wend-benedo
  • Département Technologie Alimentaire (DTA) / IRSAT / CNRST, 03 BP 7047 Ouagadougou, Burkina Faso.
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Sawadogo-Lingani Hagretou
  • Sawadogo-Lingani Hagretou
  • Département Technologie Alimentaire (DTA) / IRSAT / CNRST, 03 BP 7047 Ouagadougou, Burkina Faso.
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Kabore Donatien
  • Kabore Donatien
  • Département Technologie Alimentaire (DTA) / IRSAT / CNRST, 03 BP 7047 Ouagadougou, Burkina Faso.
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Zongo Sandrine
  • Zongo Sandrine
  • Laboratoire de Biochimie Alimentaire, d’Enzymologie, de Biotechnologie industrielle et de Bio-informatiques (BAEBIB), UFR/SVT, Université Ouaga I Professeur Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.
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Compaore-Sereme Diarra
  • Compaore-Sereme Diarra
  • Laboratoire de Biochimie Alimentaire, d’Enzymologie, de Biotechnologie industrielle et de Bio-informatiques (BAEBIB), UFR/SVT, Université Ouaga I Professeur Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.
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Dicko Mamoudou Hama
  • Dicko Mamoudou Hama
  • Laboratoire de Biochimie Alimentaire, d’Enzymologie, de Biotechnologie industrielle et de Bio-informatiques (BAEBIB), UFR/SVT, Université Ouaga I Professeur Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.
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  •  Received: 03 November 2017
  •  Accepted: 05 January 2018
  •  Published: 31 January 2018

How to cite this article

APA /
Wend-bénédo, T. F., Hagrétou, S., Donatien, K., Sandrine, Z., Diarra, C., & Hama, D. M. (2018). Controlled fermentation of the zoom-koom dough using two isolates of lactic acid bacteria (LAB 1 and LAB 5) as starter cultures: Effect on hygienic, rheological, nutritional and sensorial characteristics of the final product. African Journal of Biotechnology , 17(5), 96-107.
Chicago /
Tapsoba Fidèle Wend-b&en&edo, Sawadogo-Lingani Hagr&etou, Kabor&e Donatien, Zongo Sandrine, Compaor&e-S&er&em&e Diarra, and Dicko Mamoudou Hama. "Controlled fermentation of the zoom-koom dough using two isolates of lactic acid bacteria (LAB 1 and LAB 5) as starter cultures: Effect on hygienic, rheological, nutritional and sensorial characteristics of the final product." African Journal of Biotechnology 17, no. 5 (2018): 96-107.
MLA /
Tapsoba Fidegrave;le Wend-beacute;neacute;do, et al. "Controlled fermentation of the zoom-koom dough using two isolates of lactic acid bacteria (LAB 1 and LAB 5) as starter cultures: Effect on hygienic, rheological, nutritional and sensorial characteristics of the final product." African Journal of Biotechnology 17.5 (2018): 96-107.
DOI /
https://doi.org/10.5897/AJB2017.16306
URL /
https://academicjournals.org/journal/AJB/article-abstract/E1616A055809

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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