Diversity of yeasts in otchè, a traditional starter used in fermentation of an opaque sorghum beer "chakpalo"

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dc.contributor.authorDJEGUI, Yves Kadjogbé
dc.contributor.authorKAYODE, Adéchola P. P.
dc.contributor.authorATCHADE, RAYMOND A.
dc.contributor.authorGACHOMO, EMMA
dc.contributor.authorKOTCHONI, Simeon O.
dc.contributor.authorHOUNHOUIGAN, DJIDJOHO JOSEPH
dc.date.accessioned2026-06-02T16:06:57Z
dc.date.available2026-06-02T16:06:57Z
dc.date.issued2014
dc.identifier.otherBECDB-1568
dc.identifier.urihttps://dspace.uac.bj/handle/123456789/1708
dc.language.isofr
dc.relation.ispartofAfrican Journal of Microbiology Research
dc.subjectsorghum
dc.subjectbeer
dc.subjectchakpalo
dc.subjectotchè
dc.subjectyeast
dc.subjectsaccharomyces cerevisiae
dc.titleDiversity of yeasts in otchè, a traditional starter used in fermentation of an opaque sorghum beer "chakpalo"
dc.typeArticle

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