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    Molecular characterization of Bacillus, lactic acid bacteria and yeast as potential probiotic isolated from fermented food

    Molecular characterization of Bacillus, lactic acid bacteria and yeast as potential probiotic isolated from fermented food by Hama Cissé, Boureima Kagambèga, Adama Sawadogo, Abel Tankoano, Gaston Sangaré, Yves Traoré, Ivette Irène Labia Ouoba, Aly Savadogo

    Published 2019-11-01
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