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

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dc.contributor.authorN'TCHA, Christine
dc.contributor.authorKAYODE, A. PIERRE POLYCARPE
dc.contributor.authorADJANOHOUN, Adolphe
dc.contributor.authorSINA, HAZIZ
dc.contributor.authorTANMAKPI, Rolland
dc.contributor.authorSAVADOGO, Aly
dc.contributor.authorDICKO, Mamoudou
dc.contributor.authorBABA-MOUSSA, LAMINE
dc.date.accessioned2026-06-02T16:06:57Z
dc.date.available2026-06-02T16:06:57Z
dc.date.issued2016
dc.description.abstractTchoukoutou ferment, lactic acid bacteria, Lactobacillus characterization, Benin
dc.identifier.doi10.5897/AJMR2016.7845
dc.identifier.otherBECDB-1501
dc.identifier.urihttps://dspace.uac.bj/handle/123456789/1644
dc.language.isofr
dc.relation.ispartofAfrican Journal of Microbiology Research
dc.subjectThe 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
dc.subject135 strains were
dc.titleDiversity of lactic acid bacteria isolated from "kpètèkpètè" a ferment of traditional beer “tchoukoutou” produced in Benin
dc.typeArticle

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