African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Microbial quality of artisanal yoghurt and Dèguè products collected in schools of Cotonou and Abomey-Calavi (Benin)

Majoie Géroxie TOHOYESSOU
  • Majoie Géroxie TOHOYESSOU
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Cotonou, Benin
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Wassiyath MOUSSE
  • Wassiyath MOUSSE
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Cotonou, Benin
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Haziz SINA
  • Haziz SINA
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Cotonou, Benin
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Farid BADE
  • Farid BADE
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Cotonou, Benin
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Chédrac A. BOTON
  • Chédrac A. BOTON
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Cotonou, Benin
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Oswald R. AHOUISSOU
  • Oswald R. AHOUISSOU
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Cotonou, Benin
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Adolphe ADJANOHOUN
  • Adolphe ADJANOHOUN
  • Benin National Institute of Agricultural Research, Cotonou, Benin.
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Lamine BABA-MOUSSA
  • Lamine BABA-MOUSSA
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Cotonou, Benin
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  •  Received: 16 April 2020
  •  Accepted: 28 May 2020
  •  Published: 30 June 2020

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