Microbiota of Tayohounta, a fermented baobab flavour food of Benin

Flora J. Chadare; Jochem Jonkman; Judith Wolkers-Rooijackers; Martinus J. R. Nout; Joseph D. Hounhouigan; Marcel H. Zwietering

doi:10.5897/AJB.9000356

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12500

Full Length Research Paper

Microbiota of Tayohounta, a fermented baobab flavour food of Benin

Flora J. Chadare1,2,3*, Jochem Jonkman2, Judith Wolkers-Rooijackers2, Martinus J. R. Nout2, Joseph D. Hounhouigan1 and Marcel H. Zwietering2

1Faculty of Agronomic Sciences, University of Abomey-Calavi, Abomey-Calavi, Benin. 2Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands. 3Product Design and Quality Management Group, Wageningen University, Wageningen, the Netherlands.
Email: [email protected]

Article Number - DBEAF5E29936
Vol.10(69), pp. 15607-15615 , November 2011
https://doi.org/10.5897/AJB.9000356

Accepted: 12 October 2011
Published: 30 November 2011

Copyright © 2025 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

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African Journal of Biotechnology

Microbiota of Tayohounta, a fermented baobab flavour food of Benin

Flora J. Chadare1,2,3*, Jochem Jonkman2, Judith Wolkers-Rooijackers2, Martinus J. R. Nout2, Joseph D. Hounhouigan1 and Marcel H. Zwietering2

African Journal of
Biotechnology