IN VITRO ANTIFUNGAL ACTIVITIES OF ESSENTIAL OIL PIMENTA RACEMOSA AGAINST FUNGAL ISOLATES FROM WAGASHI, A TRADITIONAL CHEESE PRODUCED IN BENIN

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dc.contributor.authorSESSOU, PHILIPPE
dc.contributor.authorFAROUGOU, SOUAÏBOU
dc.contributor.authorAZOKPOTA, PAULIN
dc.contributor.authorYEHOUENOU, BONIFACE B.
dc.contributor.authorYOUSSAO ABDOU KARIM, ISSAKA
dc.contributor.authorSOHOUNHLOUE, KOKO CODJO DOMINIQUE
dc.date.accessioned2026-06-02T16:06:57Z
dc.date.available2026-06-02T16:06:57Z
dc.date.issued2014
dc.description.abstractTraditional cheese wagashi, an important source of protein, is produced and preserved using rudimentary methods under unsanitary conditions. This fact may lead to wagashi contamination by spoilage and pathogenic strains especially fungi which may contribute to the loss of its quality and safety. A better control measure to prevent wagashi contamination by mycoflora and minimize public health hazards is necessary
dc.identifier.otherBECDB-379
dc.identifier.urihttps://dspace.uac.bj/handle/123456789/841
dc.language.isofr
dc.relation.conferenceFood Microbiologie, 1-14 septembre 2014 — Nantes, France
dc.titleIN VITRO ANTIFUNGAL ACTIVITIES OF ESSENTIAL OIL PIMENTA RACEMOSA AGAINST FUNGAL ISOLATES FROM WAGASHI, A TRADITIONAL CHEESE PRODUCED IN BENIN
dc.typePoster

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