African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 979

Full Length Research Paper

Biochemical properties of three lactic acid bacteria strains isolated from traditional cassava starters used for attieke preparation

Krabi Ekoua Regina
  • Krabi Ekoua Regina
  • Université Félix Houphouët-Boigny, UFR Biosciences, Laboratoire de Biotechnologies, 22 BP 582 Abidjan 22, Côte d’Ivotre.
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Assamoi Allah Antoine
  • Assamoi Allah Antoine
  • Université Félix Houphouët-Boigny, UFR Biosciences, Laboratoire de Biotechnologies, 22 BP 582 Abidjan 22, Côte d’Ivotre.
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Ehon Ayawovi Fafadzi
  • Ehon Ayawovi Fafadzi
  • Université Félix Houphouët-Boigny, UFR Biosciences, Laboratoire de Biotechnologies, 22 BP 582 Abidjan 22, Côte d’Ivotre.
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Amani N’guessan Georges
  • Amani N’guessan Georges
  • Food Technology Laboratory, Formation and Research Unit of Sciences and Technologies of Food, UFR/STA University Nangui Abrogua, Abidjan, Côte d’Ivoire.
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Niamke Lamine Sebastien
  • Niamke Lamine Sebastien
  • Université Félix Houphouët-Boigny, UFR Biosciences, Laboratoire de Biotechnologies, 22 BP 582 Abidjan 22, Côte d’Ivotre.
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Cnockaert Margo
  • Cnockaert Margo
  • Laboratory of Microbiology, Faculty of Sciences, Ghent University, K. L. Ledeganckstraat 35, 9000 Gent, Belgium.
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Aerts Maarten
  • Aerts Maarten
  • Laboratory of Microbiology, Faculty of Sciences, Ghent University, K. L. Ledeganckstraat 35, 9000 Gent, Belgium.
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Vandamme Peter
  • Vandamme Peter
  • Laboratory of Microbiology, Faculty of Sciences, Ghent University, K. L. Ledeganckstraat 35, 9000 Gent, Belgium.
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  •  Received: 01 March 2016
  •  Accepted: 25 May 2016
  •  Published: 30 November 2016

How to cite this article

APA /
Krabi, E. R., Assamoi, A. A., Fafadzi, E. A., Georges, A. N., Sébastien, N. L., Margo, C., Maarten, A., & Peter, V. (2016). Biochemical properties of three lactic acid bacteria strains isolated from traditional cassava starters used for attieke preparation. African Journal of Food Science, 10(11), 271-277.
Chicago /
Krabi Ekoua Regina, Assamoi Allah Antoine, Ehon Ayawovi Fafadzi, Amani N’guessan Georges, Niamk&e Lamine S&ebastien, Cnockaert Margo, Aerts Maarten and Vandamme Peter. "Biochemical properties of three lactic acid bacteria strains isolated from traditional cassava starters used for attieke preparation." African Journal of Food Science 10, no. 11 (2016): 271-277.
MLA /
Krabi Ekoua Regina, et al. "Biochemical properties of three lactic acid bacteria strains isolated from traditional cassava starters used for attieke preparation." African Journal of Food Science 10.11 (2016): 271-277.
DOI /
https://doi.org/10.5897/AJFS2016.1430
URL /
https://ftp.academicjournals.org/journal/AJFS/article-abstract/219DD4460694

Copyright © 2024 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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