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

Microbial quality of artisanal yoghurt and Dèguè products collected in schools of Cotonou and Abomey-Calavi (Benin)

Majoie Géroxie TOHOYESSOU
  • Majoie Géroxie TOHOYESSOU
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Cotonou, Benin
  • Google Scholar
Wassiyath MOUSSE
  • Wassiyath MOUSSE
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Cotonou, Benin
  • Google Scholar
Haziz SINA
  • Haziz SINA
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Cotonou, Benin
  • Google Scholar
Farid BADE
  • Farid BADE
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Cotonou, Benin
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Chédrac A. BOTON
  • Chédrac A. BOTON
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Cotonou, Benin
  • Google Scholar
Oswald R. AHOUISSOU
  • Oswald R. AHOUISSOU
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Cotonou, Benin
  • Google Scholar
Adolphe ADJANOHOUN
  • Adolphe ADJANOHOUN
  • Benin National Institute of Agricultural Research, Cotonou, Benin.
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Lamine BABA-MOUSSA
  • Lamine BABA-MOUSSA
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Cotonou, Benin
  • Google Scholar


  •  Received: 16 April 2020
  •  Accepted: 28 May 2020
  •  Published: 30 June 2020

How to cite this article

APA /
TOHOYESSOU, M. G., MOUSSE, W., SINA, H., BADE, F., BOTON, C. A., AHOUISSOU, O. R., ADJANOHOUN, A., & BABA-MOUSSA, L. (2020). Microbial quality of artisanal yoghurt and Dèguè products collected in schools of Cotonou and Abomey-Calavi (Benin). African Journal of Food Science, 14(5), 112-118.
Chicago /
Majoie G&eroxie TOHOYESSOU, Wassiyath MOUSSE, Haziz SINA, Farid BADE, Ch&edrac A. BOTON, Oswald R. AHOUISSOU, Adolphe ADJANOHOUN and Lamine BABA-MOUSSA. "Microbial quality of artisanal yoghurt and Dèguè products collected in schools of Cotonou and Abomey-Calavi (Benin)." African Journal of Food Science 14, no. 5 (2020): 112-118.
MLA /
Majoie Geacute;roxie TOHOYESSOU, et al. "Microbial quality of artisanal yoghurt and Dèguè products collected in schools of Cotonou and Abomey-Calavi (Benin)." African Journal of Food Science 14.5 (2020): 112-118.