Characterization of some atypical lactic acid bacteria associated with the fermentation of Hibiscus sabdariffa seeds
Bouba-Adji Mohamadou1*, Carl Moses Mbofung2 and Daniel Thouvenot3
1Department of Food Engineering and Quality Control, University Institute of Technology P. O. Box 454, Ngaoundere, Cameroon.
2Laboratory of Food Science and Nutrition, National School of Agro-Industrial Sciences, P. O. Box 455, Ngaoundere, Cameroon.
3Laboratory of Biodiversity and Microbial Ecology, Advanced School of Microbiology and Food Security, 29280 Plouzane, France.
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