Abdoul-latif FM, Bassolé IHN, Dicko MH (2013). Proximate composition of traditional local sorghum beer "dolo" manufactured in Ouagadougou, Afr. J. Biotechnol. 12(13):1517-1522.

Abdoul-latif FM, Bayili RG, Obame LC, Bassolé IHN, Dicko MH (2012). Comparison of phenolic compounds and antioxidant capacities of traditional sorghum beers with other alcoholic beverages. Afr. J. Biotechnol. 11(81):14671-14678.

Adjrah Y, Soncy K, Anani K, Blewussi K, Karou DS, Ameyapoh Y, de Souza C, Gbeassor M (2013). Socio-economic profile of street food vendors and microbiological quality of ready-to-eat salads in Lomé. Int. Food. Res. J. 20(1):65-70.

Association Française de Normalisation (AFNOR). 2009. Normes Agroalimentaires. http://www.afnor.org/secteurs/activite/ agroalimentaire/normes/liste-des norms (accessed February 20, 2017).

Atter A, Obiri-Danso K, Amoa-Awua WK (2014). Microbiological and chemical processes associated with the production of burukutu a traditional beer in Ghana. Int. Food. Res. J. 21(5):1769-1776.

Coulibaly WH, N'Guessan KF, Coulibaly I, Dje, KM, Thonart P (2014). Les levures et les bactéries lactiques impliquées dans les bières traditionnelles à base de sorgho produites en Afrique subsaharienne (synthèse bibliographique). Biotechnol. Agron. Soc. Environ. 18(2):209-219.

De Souza C, Ameyapoh Y, Karou SD, Anani KT, Kpodar ML, Gbeassor M (2011). Assessing Market-Sold Remedies in Lome (Togo) for Hygienic Quality. Biotechnol. Res. Int. 1:1-5.
Crossref

Dimova ND, Iovkova ZS, Brinkova M, Godjevargova TI (2010). Production of Candida biomass from hydrolysed agricultural biowaste. Biotechnol. Biotechnol. Equip. 24(1):1577-1581.
Crossref

Djegui KY, Kayode APP, Dossou J (2016). Evaluation of the simultaneous effects of a heat stabilized starter concentration and the duration of fermentation on the quality of the opaque sorghum beer, Afr. J. Biotechnol. 15(39):2176-2183.
Crossref

Djegui KY, Kayode APP, Tokpohozin ES, Gachomo EW, Kotchoni SO, Hounhouigan JD (2014). Diversity of yeasts in otchè, a traditional starter used in fermentation of an opaque sorghum beer "chakpalo" Afr. J. Biotechnol. 8(37):3398-3404.

Djegui KY, Kayode APP, Tokpohozin ES, Gachomo EW, Kotchoni SO, Hounhouigan JD (2015). Phenotypic characters of yeasts isolated from kpete-kpete, a traditional starter of a Benin opaque sorghum beer. Afr. J. Biotechnol. 14(27):2227-2233.
Crossref

Dromigny E (2011). Les critères microbiologiques des denrées alimentaires Règlementation - agents microbiens – autocontrôle. 2th edn: lavoisier/Tec et Doc. Pp. 124-132.

Freire AL, Ramos CL, de Almeida EG, Duarte W.F, Schwan, RF (2014). Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians. World J. Microbiol. Biotechnol. 30:567-577.
Crossref

Glover RLK, Sawadogo-Lingani H, Diawara B, Jespersen L, Jakobsen M (2009). Utilization of Lactobacillus fermentum and Saccharomyces cerevisiae as starter cultures in the production of "dolo" J. Appl. Biosci. 22:1312-1319.

Kayode APP, Deh, DC, Baba-Moussa L, Kotchoni SO, Hounhouigan JD (2012). Stabilization and preservation of probiotic properties of the traditional starter of African opaque sorghum beer. Afr. J. Biotechnol. 11(30):7725-7730.

Keita I, Somda MK, Savadogo A, Mogmenga I, Koita O, Traore AS (2016). Isolation and molecular identification of yeast strains from "Rabilé" a starter of local fermented drink. Afr. J. Biotechnol. 15(20):823-829.
Crossref

Konfo CTR, Chabi NW, Agbadjizo J, Dahouenon-Ahoussi E, Soumanou MM, Sohounhloue DCK (2014). Influence of Hemizygia bracteosa (Benth) sheet on the quality of sorghum beer "tchakpalo" produced in Benin. Int. J. Innov. Appl. Stud. 7(2):453-463.

Lyumugabe F, Gros J, Nzungize J, Bajyana E, Thonart P (2012). Characteristics of African traditional beers brewed with sorghum malt : a review. Biotechnol. Agron. Soc. Environ. 16(4):509-530.

Lyumugabe F, Uyisenga JP, Songa EB, Thonart P (2014). Production of Traditional Sorghum Beer "Ikigage" Using Saccharomyces cerevisae, Lactobacillus fermentum and Issatckenkia orientalis as Starter Cultures. Food Nutr. Sci. 5:507-515.
Crossref

Maoura N, Mbaiguinam M, Vang H, Gaillardin C, Pourquie J (2005). Identification and typing of the yeast strains isolated from bili bili, a traditional sorghum beer of Chad, Afr. J. Biotechnol. 4(7):646-656
Crossref

Mondal AK, Sengupta S, Bhowal J, Bhattacharya DK (2012). Utilization of fruit wastes in producing single cell protein. Int. J. Sci. Environ. 1(5):430-438.

N'Guessan FK, Denis YN, Camara F, Dje MK (2010). Saccharomyces cerevisiae and Candida tropicalis as starter cultures for the alcoholic fermentation of tchapalo, a traditional sorghum beer. World J. Microbiol. Biotechnol. 26(4):693-699.
Crossref

N'Guessan, FK, Coulibaly HW, Alloue-boraud, MWA, Cot M, Dje KM (2015). Production of freeze- ¬dried yeast culture for the brewing of traditional sorghum beer, tchapalo. Food Sci. Nutr. 1(1):1-8.

N'tcha C, Adeyemi AD, Kayode AP, Vieira-Dalode G, Agbobatinkpo BP, Codjia J, Baba-Moussa L (2015). Indigenous knowledge associated with the production of starters culture used to produce Beninese opaque sorghum beers. J. Appl. Biosci. 88:8223-8234.
Crossref

N'tcha C, Kayode APP, Adjanohoun A, Sina H, Tanmakpi GR, Savadogo A, Baba-Moussa, L (2016). Diversity of lactic acid bacteria isolated from "kpètè-kpètè" a ferment of traditional beer "tchoukoutou" produced in Benin. Afr. J. Microbiol. Res. 10(16):552-564.
Crossref

Ouédraogo, N., Savadogo, A., Somda, M. K., Zongo, C., Traore, A. S. (2012). Essai de production de protéines d'organismes unicellulaires par des souches de levures à partir de résidus de tubercules de patate douce et d'igname. Biotechnol. Agron. Soc. Environ., 16, 463-467.

Ouedraogo N, Savadogo A, Somda MK, Tapsoba F, Zongo C, Traore AS (2017). Effect of mineral salts and nitrogen source on yeast (Candida utilis NOY1) biomass production using tubers wastes. Afr. J. Biotechnol. 16(8):359-365.
Crossref

Sawadogo-Lingani H, Diawara B, Glover RK, Tano-Debrah K, Traore AS, Jakobsen M (2010). Predominant lactic acid bacteria associated with the traditional malting of sorghum grains. Afr. J. Microbiol. Res. 4(3):169-179.

Sawadogo-Lingani H, Diawara B, Traore AS, Jakobsen M (2008). Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures. J. Appl. Microbiol. 104:873-882.
Crossref

Somda MK, Savadogo A, Tapsoba F, Ouédraogo N, Zongo C, Traore AS (2014). Impact of Traditional Process on Hygienic Quality of Soumbala a Fermented Cooked Condiment in Burkina Faso. J. Food Sec. 2(2):59-64.

Songre-ouattara LT, Kabore R, Kam JM, Konkobo C, Ouedraogo J, Trouche G (2016). Quelles variétés de sorgho pour satisfaire les exigences des productrices de malt et de dolo au Burkina Faso ? J. Appl. Biosci. 106:10286-10299.
Crossref

Valenzuela AS, Lerma LL, Benomar N, Galvez A, Pulido RP, Abriouel H (2016). Phenotypic and Molecular Antibiotic Resistance Profile of Enterococcus faecalis and Enterococcus faecium Isolated from Different Traditional Fermented Foods. Foodborne Pathog. Dis.10(2):1-7.

Wijeyaratne CS, Jayathilak AN (2000). Caracteristics of two yeast strains (Candida tropicalis) isolated from caryoto urens (kithul) toddy for singl cell protein production. J. Natl. Sci. Found. Sri Lanka 28:76-86.