African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Biochemical properties of three lactic acid bacteria strains isolated from traditional cassava starters used for attieke preparation

Krabi Ekoua Regina
  • Krabi Ekoua Regina
  • Université Félix Houphouët-Boigny, UFR Biosciences, Laboratoire de Biotechnologies, 22 BP 582 Abidjan 22, Côte d’Ivotre.
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Assamoi Allah Antoine
  • Assamoi Allah Antoine
  • Université Félix Houphouët-Boigny, UFR Biosciences, Laboratoire de Biotechnologies, 22 BP 582 Abidjan 22, Côte d’Ivotre.
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Ehon Ayawovi Fafadzi
  • Ehon Ayawovi Fafadzi
  • Université Félix Houphouët-Boigny, UFR Biosciences, Laboratoire de Biotechnologies, 22 BP 582 Abidjan 22, Côte d’Ivotre.
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Amani N’guessan Georges
  • Amani N’guessan Georges
  • Food Technology Laboratory, Formation and Research Unit of Sciences and Technologies of Food, UFR/STA University Nangui Abrogua, Abidjan, Côte d’Ivoire.
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Niamke Lamine Sebastien
  • Niamke Lamine Sebastien
  • Université Félix Houphouët-Boigny, UFR Biosciences, Laboratoire de Biotechnologies, 22 BP 582 Abidjan 22, Côte d’Ivotre.
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Cnockaert Margo
  • Cnockaert Margo
  • Laboratory of Microbiology, Faculty of Sciences, Ghent University, K. L. Ledeganckstraat 35, 9000 Gent, Belgium.
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Aerts Maarten
  • Aerts Maarten
  • Laboratory of Microbiology, Faculty of Sciences, Ghent University, K. L. Ledeganckstraat 35, 9000 Gent, Belgium.
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Vandamme Peter
  • Vandamme Peter
  • Laboratory of Microbiology, Faculty of Sciences, Ghent University, K. L. Ledeganckstraat 35, 9000 Gent, Belgium.
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  •  Received: 01 March 2016
  •  Accepted: 25 May 2016
  •  Published: 30 November 2016

Authors

Krabi Ekoua Regina
Université Félix Houphouët-Boigny, UFR Biosciences, Laboratoire de Biotechnologies, 22 BP 582 Abidjan 22, Côte d’Ivotre.

Assamoi Allah Antoine
Université Félix Houphouët-Boigny, UFR Biosciences, Laboratoire de Biotechnologies, 22 BP 582 Abidjan 22, Côte d’Ivotre.

Ehon Ayawovi Fafadzi
Université Félix Houphouët-Boigny, UFR Biosciences, Laboratoire de Biotechnologies, 22 BP 582 Abidjan 22, Côte d’Ivotre.

Amani N’guessan Georges
Food Technology Laboratory, Formation and Research Unit of Sciences and Technologies of Food, UFR/STA University Nangui Abrogua, Abidjan, Côte d’Ivoire.

Niamke Lamine Sebastien
Université Félix Houphouët-Boigny, UFR Biosciences, Laboratoire de Biotechnologies, 22 BP 582 Abidjan 22, Côte d’Ivotre.

Cnockaert Margo
Laboratory of Microbiology, Faculty of Sciences, Ghent University, K. L. Ledeganckstraat 35, 9000 Gent, Belgium.

Aerts Maarten
Laboratory of Microbiology, Faculty of Sciences, Ghent University, K. L. Ledeganckstraat 35, 9000 Gent, Belgium.

Vandamme Peter
Laboratory of Microbiology, Faculty of Sciences, Ghent University, K. L. Ledeganckstraat 35, 9000 Gent, Belgium.

Corresponding Author Email: [email protected]



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