Diversity of lactic acid bacteria isolated from "kpètèkpètè" a ferment of traditional beer “tchoukoutou” produced in Benin

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Authors

N'TCHA, Christine

KAYODE, A. PIERRE POLYCARPE

ADJANOHOUN, Adolphe

TANMAKPI, Rolland

DICKO, Mamoudou

BABA-MOUSSA, LAMINE

Abstract

Tchoukoutou ferment, lactic acid bacteria, Lactobacillus characterization, Benin

Keywords

The counts and identification of lactic acid bacteria isolated from the ferment “kpètè-kpètè” of the traditional beer (tchoukoutou) collected from nine large producing cities of Benin were carried out. Out of 209 strains isolated, 135 strains were

URI

https://dspace.uac.bj/handle/123456789/1644

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