Predominant lactic acid bacteria associated with the traditional malting of sorghum grains

H. Sawadogo-Lingani; B. Diawara; R. K. Glover; K. Tano-Debrah; A. S. Traore; M. Jakobsen

doi:10.5897/AJMR.9000561

African Journal of
Microbiology Research

Abbreviation: Afr. J. Microbiol. Res.
Language: English
ISSN: 1996-0808
DOI: 10.5897/AJMR
Start Year: 2007
Published Articles: 5229

Full Length Research Paper

Predominant lactic acid bacteria associated with the traditional malting of sorghum grains

H. Sawadogo-Lingani1*, B. Diawara1, R. K. Glover2, K. Tano-Debrah3, A. S. Traoré4 and M. Jakobsen5

1Département Technologie Alimentaire (DTA) / IRSAT / CNRST, Ouagadougou 03 BP 7047, Burkina Faso. 2Department of Applied Biology, Faculty of Applied Sciences, University for Development Studies P. O. Box 24, Navrongo, Ghana. 3Department of Nutrition and Food Science, University of Ghana, P. O. Box LG134, Legon-Accra, Ghana. 4Université de Ouagadougou / UFR – SVT / CRSBAN, Ouagadougou 03 BP 7131, Burkina Faso. 5Department of Food Science Food Microbiology, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C Denmark.
Email: [email protected]

Article Number - 373F04F11610
Vol.4(3), pp. 169-179 , February 2010
https://doi.org/10.5897/AJMR.9000561

Accepted: 05 November 2009
Published: 04 February 2010

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