Full Length Research Paper
Authors
Marius K. SOMDA
Laboratory of Microbiology and Microbial Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University Ouaga1 Pr Joseph KI-ZERBO, Burkina Faso.
Cheik Amadou Tidiane OUATTARA
Laboratory of Food Technology, Department of Biochemistry and Microbiology, University Ouaga1 Pr Joseph KI-ZERBO, Burkina Faso.
Iliassou MOGMENGA
Laboratory of Microbiology and Microbial Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University Ouaga1 Pr Joseph KI-ZERBO, Burkina Faso.
Mahamadi NIKIEMA
Laboratory of Microbiology and Microbial Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University Ouaga1 Pr Joseph KI-ZERBO, Burkina Faso.
Ibrahim KEITA
Laboratory of Microbiology and Microbial Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University Ouaga1 Pr Joseph KI-ZERBO, Burkina Faso.
Nicolas OUEDRAOGO
Laboratory of Microbiology and Microbial Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University Ouaga1 Pr Joseph KI-ZERBO, Burkina Faso.
Desire TRAORE
Laboratory of Microbiology and Microbial Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University Ouaga1 Pr Joseph KI-ZERBO, Burkina Faso.
Alfred S.TRAORE
Laboratory of Food Technology, Department of Biochemistry and Microbiology, University Ouaga1 Pr Joseph KI-ZERBO, Burkina Faso.
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