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

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AuteurSESSOU, PHILIPPE
AuteurFAROUGOU, SOUAIBOU
AuteurAZOKPOTA, PAULIN
AuteurYEHOUENOU, BONIFACE BODOUNRIN
AuteurYOUSSAO ABDOU KARIM, ISSAKA
AuteurSOHOUNHLOUE, KOKO CODJO DOMINIQUE
Date d'ajout2026-06-02T16:06:57Z
Date de disponibilite2026-06-02T16:06:57Z
Date de publication2014
ResumeTraditional 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
Autre identifiantBECDB-379
URIhttps://dspace.uac.bj/handle/123456789/841
Languefr
Relation conferenceFood Microbiologie, 1-14 septembre 2014 — Nantes, France
TitreIN VITRO ANTIFUNGAL ACTIVITIES OF ESSENTIAL OIL PIMENTA RACEMOSA AGAINST FUNGAL ISOLATES FROM WAGASHI, A TRADITIONAL CHEESE PRODUCED IN BENIN
TypePoster

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