Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso

Geoffroy Romaric Bayili, Pernille Johansen, Dennis S. Nielsen, Hagrétou Sawadogo-Lingani, Georges-Anicet Ouédraogo, Bréhima Diawara, Lene Jespersen

Research output: Contribution to journalJournal articleResearchpeer-review

20 Citations (Scopus)
Original languageEnglish
Article number100
JournalWorld journal of microbiology & biotechnology
Volume35
Issue number7
Number of pages13
ISSN0959-3993
DOIs
Publication statusPublished - 2019

Keywords

  • Lait caille
  • Lactic acid bacteria
  • Yeasts
  • Fermented milk products
  • Food safety

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