Yeasts from a traditional ferment “Rabilé”: Molecular and physiological characterization
January-June 2022 - Vol 12 Num. 1
“Rabilé” is a popular traditional ferment in Burkina Faso, consisting mainly of yeasts. It is used as a food supplement or additive like Single Cell Protein (SCP). The present work focused on identifying yeast microbiota in local food, and studying their growth kinetic parameters....
Yeasts from a traditional ferment “Rabilé”: Molecular and physiological characterization
January-June 2022
Rilpivirine and Etravirine resistance among HIV-1 infected patients failing first generation non-nucleoside reverse transcriptase inhibitors (NNRTIs) in Busia, Western Kenya
July-December 2021
Genetic diversity of Fusarium endophytes strains from sorghum (Sorghum bicolor L.) tissues in Burkina Faso
January-June 2021
First detection of the BES-type Extended-Spectrum β-Lactamase produced by Enterobacteria at Saint Camille Hospital of Ouagadougou (Burkina Faso)
August 2019
Isolation, production and characterization of amylase enzyme using the isolate Aspergillus niger FAB-211
March 2018
December 2013
Influence of preservative solutions on vase life and postharvest characteristics of rose (Rosa hybrid) cut flowers
November 2013
Effects of harvesting stage and storage duration on postharvest quality and shelf life of sweet bell pepper (Capsicum annuum L.) varieties under passive refrigeration system
December 2013
Genetic variation of 17 Y-chromosomal short tandem repeats (STRs) loci from unrelated individuals in Iraq
September 2013
Micropropagation of Litsea glutinosa (Lour) C.B
October 2013
Micropropagation of the Indian Birthwort Arsitolochia indica L.
Advertisement
Advertisement