16S rRNA gene sequencing of non-lactic acid bacteria cultures from lait caillé in Burkina Faso
Diverse species of lactic acid bacteria (LAB) are involved in the spontaneous fermentation of lait caillé, a traditional milk product from Burkina Faso. However, there is little information on the identity of the non-LAB occurring in the fermentation. The objective of this study was to provide infor...
| Hoofdauteurs: | , , , , |
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| Formaat: | Artikel |
| Taal: | English |
| Gepubliceerd in: |
Taylor & Francis Group
2024-12-01
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| Reeks: | All Life |
| Onderwerpen: | |
| Online toegang: | http://dx.doi.org/10.1080/26895293.2024.2309346 |